Total Time
50mins
Prep 40 mins
Cook 10 mins

Another one from Colorado Collage Cookbook.

Ingredients Nutrition

Directions

  1. Combine chichen and 2 tablespoons of the soy sauce. Chill 30 minutes.
  2. In small bowl, combine remaining 2 tablespoons soy sauce, lemon juice, sugar, cornstarch, crushed red pepper, and water.
  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. Add bell pepper and onion and stir-fry 3 minutes. Add cornstarch mixture.
  5. Cook, stirring frequently, until slightly thickened.
  6. Add peanuts and toss. Serve over rice.