Kung Pao Chicken Stir Fry
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)