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.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)