---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Kung Pao Chicken Stir-Fry
  Categories: Main dish, Poultry, Stir-fry
       Yield: 4 servings
  
       1    Whole chicken breast
            -- skinned and boned
       2 tb Cornstarch; divided
       3 tb Kikkoman Teriyaki Sauce
            -- divided
     1/4 ts Ground red pepper (cayenne)
       4 ts Distilled white vinegar
     3/4 lb Romaine lettuce; separated
       2 tb Vegetable oil; divided
     1/3 c  Roasted peanuts
  
   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.
   
   Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
   Reprinted with the permission of Kikkoman International Inc.
   Electronic format courtesy of Karen Mintzias
  
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