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See below ingredients and instructions of the recipe
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
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
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