Kung Pao Chicken
Ingredients
- ¾ pound chicken breast, cut into 1/2-inch cubes
- 4 tbsp soy sauce, divided
- 2 tbsp lemon juice from concentrate
- 2 tbsp sugar
- 2 tsp cornstarch
- ¼ tsp crushed red pepper
- ¼ cup water
- 2 cloves garlic, minced
- 2 tbsp extra light olive oil
- 1 small red bell pepper chunked
- ½ small onion chunked
- ¼ cup unsalted roasted peanuts
Instructions
- Combine chicken and 2 tbsp soy sauce, refrigerate 30 minutes.
- Combine remaining 2 tbsp soy sauce, lemon juice from concentrate, sugar, cornstarch, crushed pepper and ¼ cup water.
- In wok or large skillet, stir-fry chicken and garlic in hot oil 3 minutes. Add cornstarch mixture. Cook and stir until slightly thickened.
- Add peanuts and serve.
- Refrigerate leftovers (there probably won't be any!).