Kung Pao Chicken Stir

Ingredients

1 chicken breast
16 gr cornstarch
45 ml kikkoman teriyaki sauce
1 gr pepper
20 ml distilled vinegar
38 gr romaine lettuce
30 ml vegetable oil
45 gr peanuts
16 gr cornstarch
30 ml teriyaki sauce
180 ml water

Instructions

into 5 cm strips. Heat 1 Tablespoon. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 Tablespoon. oil in same pan. Add lettuce; stir-fry 1 minute. Add chicken and teriyaki sauce mixture. Cook, stirring, until sauce boils and thickens. Remove from heat and stir in peanuts.