Kung Pao Chicken Stir-Fry

Directions

Cut chicken into thin strips.

Combine 1 tablespoon each cornstarch and teriyaki sauce, pepper and chicken; let stand 15 minutes.

Meanwhile, combine remaining 1 tablespoon cornstarch, 2 tablespoon teriyaki sauce, vinegar and ¾ cup water; set aside.

Wash lettuce leaves and pat dry; cut crosswise into 2-inch strips.

Heat 1 tablespoon oil in hot wok or large skillet over high heat.

Add chicken and stir-fry 2 minutes; remove.

Heat remaining 1 tablespoon 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.