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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Another one from Colorado Collage Cookbook. 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. 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.
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