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KIKKOMAN KUNG PAO
  • 1 Whole chicken breast -- - skinned and boned
  • 2 tablespoons Cornstarch -- divided
  • 3 tablespoons Kikkoman Teriyaki Sauce -- - divided
  • 1/4 teaspoon Ground red pepper (cayenne)
  • 4 teaspoons Distilled white vinegar
  • 3/4 pound Romaine lettuce -- separated
  • 2 tablespoons Vegetable oil -- divided
  • 1/3 cup Roasted peanuts
    1. 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.

     
     

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