Kung Pao Chicken

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs chicken breasts, cut in 1/2 inch cubes
• 3  tablespoons light soy sauce
• 3  teaspoons light olive oil
• 2  cloves garlic, minced
• 1  red bell pepper, cut in largish chunks
• 1  onion, cut in largish chunks
•  cooked rice

• For Sauce:

• 3  tablespoons light soy sauce
• 3  tablespoons lemon juice
• 3  teaspoons cornstarch
• 1⁄3 cup water
• 1⁄8 teaspoon  crushed  red pepper
• 3⁄4 cup peanuts

Directions

1. Marinate chicken in the 3T of light soy sauce for 30 minutes.
2. While chicken is marinating, cook the rice.
3. Combine ingredients for sauce and set aside.
4. This includes- soy sauce, lemon juice, cornstarch, water, and crushed red pepper.
5. In a wok heat the olive oil.
6. Drain any excess soy sauce from the marinated chicken.
7. Add chicken to wok and stir fry till light brown or chicken is cooked thoroughly.
8. Using a slotted spoon remove chicken from wok and set aside.
9. Add onions to wok and cook till just slightly translucent.
10. Add garlic and red pepper to onions.
11. Stir fry till desired doneness.
12. Add cooked chicken.
13. Turn off heat and add sauce.
14. Stir till mixture thickens.
15. Stir in peanuts to mixture.
16. To serve, pour mixture over rice.