Kung Pao Chicken Stir-fry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Whole chicken breast, skinned and boned
2 tbsp: Cornstarch, divided
3 tbsp: Kikkoman Teriyaki Sauce, divided
1/4 tsp: Ground red pepper, cayenne
4 tsp: Distilled white vinegar,
3/4 lbs: Romaine lettuce, separated
2 tbsp: Vegetable oil, divided
1/3 cup: Roasted peanuts,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp