Kung Pao Chicken Stir-Fry

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

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.

Makes 4 servings
Source: National Chicken Council