---------- Recipe via Meal-Master (tm) v8.02
       Title: KUNG PAO STIR-FRY
  Categories: Chinese, Chicken
       Yield: 6 servings
       1    Whole chicken breast,
            -skinned and boned
       2 tb Cornstarch, divided
       3 tb Kikkoman teriyaki sauce,
     1/4 ts Ground red pepper (cayenne)
     3/4 c  Water
       4 tb Distilled white vinegar
     3/4 lb Romaine lettuce
       2 tb Oil, divided
     1/3 c  Roasted peanuts
   Cut chicken into thin strips.  Combine 1 Tb. each
   cornstarch and teriyaki sauce with red pepper in small
   bowl; stir in chicken. Let stand 15 minutes.
   Meanwhile, combine water, remaining 1 Tb. cornstarch
   and 2 Tb. teriyaki sauce with vinegar; set aside.
   Separate and rinse lettuce; pat dry.  Cut leaves
   crosswise into 2 strips.  Heat 1 Tb. oil in hot wok
   or large skillet over high heat.  Add chicken and
   stir-fry 2 minutes; remove.  Heat remaining 1 Tb. oil
   in same pan.  Add lettuce; stir-fry 1 minute.  Stir in
   chicken and teriyaki sauce mixture.  Cook and stir
   until mixture boils and thickens.  Remove from heat;
   stir in peanuts.  Serve immediately.
   Note:  I think I would substitute onion pieces for the
   lettuce, perhaps 1 lg. onion, cut into 1/4 pieces.
   Serves:  4
   From:  Kikkoman recipe booklet Posted by: Debbie
   Carlson 7/92