Recipe: Kung Pao Chicken Stir-Fry (not Joey Tomatoe's)

Since I have no idea what the dish tastes like from this restaurant, I am assuming you will have to make some substitutions/additions to this recipe: cashews, etc. Good luck!

KUNG PAO CHICKEN STIR-FRY

1 whole chicken breast, skinned and boned
2 tbsp cornstarch; divided use
3 tbsp Kikkoman teriyaki sauce, divided use
1/4 tsp ground red pepper (cayenne)
4 tsp distilled white vinegar
3/4 lb romaine lettuce; separated
2 tbsp vegetable oil; divided use
1/2 cup roasted peanuts

Cut chicken into thin strips. Combine 1 Tbsp. cornstarch and 1 Tbsp. 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.

Servings: 4
Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces