EASY KUNG PAO CHICKEN

1 lb. of chicken breasts/tenders, cut into 1/2 inch pieces

1/4 cup Soy Sauce, divided in half (2 Tablespoons is half)

2 Tablespoons of freshly squeezed lemon juice

2 Tablespoons sugar

2 teaspoons cornstarch (optional- for thickening)

1/4 teaspoon of crushed red pepper

1/4 cup water

2 Tablespoons canola oil

1 clove garlic, minced

1/4 cup onion, diced

1/4 cup roasted peanuts, chopped (I don't use these)

1 cup (roughly) of Desired vegetables ( I usually use broccoli) (carrots, mushrooms, red pepper, or leftover sugar snap peas)

DIRECTIONS:

Marinate the chicken with 2 Tablespoons of soy sauce in the refrigerator for at least 30 minutes. In a separate bowl, combine garlic, lemon, water, remaining soy sauce, cornstarch, sugar, and red pepper flakes. In a wok or skillet, heat the canola oil over med.-high heat. Add chicken and onion and stir fry until brown about 4 minutes. Add desired vegetables and stir fry another 3-4 minutes. Add sauce and stir frequently until thickened slightly (if using cornstarch) or until heated through and bubbly. Serve over brown rice and sprinkle with peanuts.

Serves 4.