Kung Pao Chicken Stir-Fry

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