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  Kung pao chicken stir-fry
 
Yield: 4 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)
4 ts Distilled white vinegar      3/4 lb Romaine lettuce; separated
2 tb Vegetable oil; divided      1/3 c Roasted peanuts
 Cut chicken into thin strips. Combine 1 Tbsp. _each_ cornstarch and teriyaki sauce pepper and chicken; let stand 15 minutes. Meanwhile combine remaining 1 Tbsp. cornstarch 2 Tbsp. teriyaki sauce vinegar and 3/4 cup water; set aside. Wash lettuce leaves and pat dry; cut crosswise into 2-inch strips. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 Tbsp. oil in same pan. Add lettuce; stir-fry 1 minute. Add chicken and teriyaki sauce mixture. Cook stirring until sauce boils and thickens. Remove from heat and stir in peanuts. Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias

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