Kung Pao Chicken Stir-Fry

  • Yield: 4 servings
  • Cook: 5 minutes


2-- boneless, skinless chicken breast halves, cut into thin strips
2tablespoons cornstarch, divided
3tablespoons Kikkoman Teriyaki Marinade & Sauce, divided
1/4teaspoon ground red pepper (cayenne)
4teaspoons distilled white vinegar
3/4pound romaine lettuce, separated, washed and drained
2tablespoons vegetable oil, divided
1/3cup roasted, salted peanuts


  1. Combine chicken, 1 tablespoon cornstarch, 1 tablespoon teriyaki sauce, and pepper; let stand 15 minutes.  Meanwhile, combine remaining cornstarch and teriyaki sauce, vinegar and 3/4 cup water.  Cut lettuce crosswise into 2-inch strips.  Heat 1 tablespoon oil in wok or large skillet over high heat.  Add chicken and stir-fry 2 minutes; remove.  Heat remaining oil in same pan.  Add lettuce; stir-fry 1 minute.  Stir in chicken and sauce mixture.  Cook, stirring, until mixture boils and thickens.  Remove from heat; stir in peanuts.  Serve immediately