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Suggest a better descriptionCut chicken into thin strips. Combine 1 Tb. each cornstarch and teriyaki sauce with red pepper in small bowl; stir in chicken. Let stand 15 minutes. Meanwhile, combine water, remaining 1 Tb. cornstarch and 2 Tb. teriyaki sauce with vinegar; set aside. Separate and rinse lettuce; pat dry. Cut leaves crosswise into 2" strips. Heat 1 Tb. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 Tb. oil in same pan. Add lettuce; stir-fry 1 minute. Stir in chicken and teriyaki sauce mixture. Cook and stir until mixture boils and thickens. Remove from heat; stir in peanuts. Serve immediately. Note: I think I would substitute onion pieces for the lettuce, perhaps 1 lg. onion, cut into 1/4" pieces. Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson 7/92
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 134 | ||
Calories from Fat: 81 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 18.6mg | 6 % | |
Sodium 24.2mg | 1 % | |
Potassium 287.6mg | 8 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 2.4g | ||
Protein 9.7g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 134
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