Ingredients

1 whole chicken breast, skinned and boned
2 Tbsp. cornstarch; divided
3 Tbsp. teriyaki sauce divided
1/4 tsp. ground red pepper (cayenne)
4 tsp. died white vinegar
3/4 lb. romaine lettuce; separated
2 Tbsp. vegetable oil; divided
1/3 C. roasted peanuts

Cooking Instructions

Cut chicken into thin strips. Combine 1 Tbls. each of cornstarch and teriyaki sauce, pepper and chicken; let stand for 15 minutes. Meanwhile, combine remaining 1 Tbls. cornstarch, 2 Tbls. teriyaki sauce, vinegar and 3/4 C. water; set aside. Wash lettuce leaves and pat dry; cut crosswise into 2-inch strips. Heat 1 Tbls. oil in hot wok or large skillet over high heat. Add chicken and stir-fry for 2 minutes; remove. Heat remaining 1 Tbls. oil in same pan. Add lettuce; stir-fry for 1 minute. Add chicken and teriyaki sauce mixture. Cook, stirring, until sauce boils and thickens. Remove from heat and stir in peanuts.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)