Kung Pao Chicken Stir-Fry
A quick, easy and delicious chicken-lettuce stir-fry is ideal for a busy week-night meal when served with rice.
Yield
4 servingsPrep
10 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
chicken breasts
skinned, boned |
*
|
| 2 | tablespoons |
cornstarch
divided |
|
| 3 | tablespoons |
teriyaki sauce
divided |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 4 | teaspoons |
white vinegar
distilled |
|
| ¾ | pound |
romaine lettuce
separated |
|
| 2 | tablespoons |
vegetable oil
divided |
|
| ⅓ | cup |
peanuts
roasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
chicken breasts
skinned, boned |
*
|
| 3E+1 | ml |
cornstarch
divided |
|
| 45 | ml |
teriyaki sauce
divided |
|
| 1.3 | ml |
cayenne pepper
|
|
| 2E+1 | ml |
white vinegar
distilled |
|
| 340.2 | g |
romaine lettuce
separated |
|
| 3E+1 | ml |
vegetable oil
divided |
|
| 79 | ml |
peanuts
roasted |
|
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.
