| Kung Pao Chicken Stir-Fry Recipe | Kung Pao Chicken Stir-Fry Recipe Ingredients:- 2 Chicken Breast Halves - boneless, skinless, cut into thin strips
- 2 tbsps. (tablespoons) Cornstarch - divided use
- 3 tbsps. (tablespoons) Kikkoman Teriyaki Marinade & Sauce, divided use
- ¼ tsp.(teaspoon) Ground Red Pepper
- 4 tsps.(teaspoons) Distilled White Vinegar
- ¾ lb Romaine Lettuce - separated, washed & drained
- 2 tbsps. (tablespoons) Vegetable Oil - divided use
- 1/3 cup Roasted - Salted Peanuts
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Time: 30 min
Serves: 4
| Kung Pao Chicken Stir-Fry Recipe Instructions & Tips:mix together chicken, 1 tbsp.(tablespoon) cornstarch, 1 tbsp.(tablespoon) teriyaki sauce, and pepper; let stand 15 minutes.
Meanwhile, mix together remaining cornstarch and teriyaki sauce, vinegar and ¾ cup water.
Cut lettuce crosswise into 2-inch strips.
Heat 1 tbsp.(tablespoon) oil in wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove.
Heat remaining oil in same pan. Add lettuce; stir-fry 1 minute. Stir in chicken and sauce mixture.
Cook, stirring, until mixture boils and thickens. Remove from heat; stir in peanuts.
Serve immediately.
| Kung Pao Chicken Stir-Fry Recipe Cooking Time & Tips:- For cooking times please see above
- Allow to cool a little before serving
- Ensure that all frozen Chicken has completely Defrosted before cooking
- Always ensure that Chicken is eaten by the sell - by date
| Kung Pao Chicken Stir-Fry Recipe Serving Instructions, Ideas & Tips:- Serve with your choice of healthy vegetables
- A chicken dish always goes well with white wine
- Healthy cooking option for all the Family
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Chicken Recipes Index
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