Kung Pao Chicken

Ingredients

• 4 boneless skinless chicken breast halves, cup into 1/2 inch pieces
• 1/4 cup soy sauce, divided
• 2 tablespoons fresh lemon juice
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup water
• 2 tablespoons canola oil
• 1 teaspoon garlic, minced
• 1 small red bell pepper, cored, seeded and cut into 1/2 inch pieces
• 1 onion, peeled and very coarsely chopped
• 1/4 cup roasted peanuts

Directions

1. 1

   Combine chichen and 2 tablespoons of the soy sauce. Chill 30 minutes.

2. 2

   In small bowl, combine remaining 2 tablespoons soy sauce, lemon juice, sugar, cornstarch, crushed red pepper, and water.

3. 3

   In wok or large skillet, heat canola oil over medium-high heat. Add reserved chicken mixture and garlic and stir-fry 3-4 minutes or until brown.

4. 4

   Add bell pepper and onion and stir-fry 3 minutes. Add cornstarch mixture.

5. 5

   Cook, stirring frequently, until slightly thickened.

6. 6

   Add peanuts and toss. Serve over rice.