Title: Kung pao stir-fry
 Categories: Chinese, Chicken
      Yield: 6 Servings
 
      1    Whole chicken breast,
           -skinned and boned
      2 tb Cornstarch, divided
      3 tb Kikkoman teriyaki sauce,
           -divided
    1/4 ts Ground red pepper (cayenne)
    3/4 c  Water
      4 tb Distilled white vinegar
    3/4 lb Romaine lettuce
      2 tb Oil, divided
    1/3 c  Roasted peanuts
 
  Cut chicken into thin strips.  Combine 1 Tb. each cornstarch and
  teriyaki sauce with red pepper in small bowl; stir in chicken. Let
  stand 15 minutes. Meanwhile, combine water, remaining 1 Tb.
  cornstarch and 2 Tb. teriyaki sauce with vinegar; set aside. Separate
  and rinse lettuce; pat dry. Cut leaves crosswise into 2" strips. Heat
  1 Tb. oil in hot wok or large skillet over high heat.  Add chicken
  and stir-fry 2 minutes; remove. Heat remaining 1 Tb. oil in same pan.
  Add lettuce; stir-fry 1 minute. Stir in chicken and teriyaki sauce
  mixture.  Cook and stir until mixture boils and thickens. Remove from
  heat; stir in peanuts. Serve immediately.
  
  Note:  I think I would substitute onion pieces for the lettuce,
  perhaps 1 lg. onion, cut into 1/4" pieces. Serves: 4
  
  From:  Kikkoman recipe booklet Posted