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Kung Pao Stir-Fry



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  • Cooking Time: N/A

Kung Pao Stir-Fry

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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



Ingredients:

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

Serves:

6 Servings

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