Kung Pao Chicken

This is a GFCF recipe that Rachel's sister, Deb, sent us. Very delicious! (the recipe calls for pork, but we use chicken)

1/3 c water

1/4 c soy sauce

2 1/2 T sugar

1 T lemon juice (or 1/2 T vinegar)

2 T cornstarch

1/4 t dried crushed red pepper (we use cayenne)

2 T oil

3/4 lb meat cut into 1/2 inch cubes

2-4 large garlic cloves

1 red or green pepper cut into thin strips

1 small onion chopped

1/4 c unsalted roasted peanuts (optional)

Hot cooked rice

Combine water, soy sauce, sugar, lemon juice, corn starch, and cayenne in a small bowl, stirring with a whisk until smooth; set aside.

Pour oil into wok or large skillet, turn on to med-high heat until oil is very hot. Add pork and garlic; stir-fry about 3 min or until meat is cooked. Add pepper strips and onion; stir fry 3 min just until veggies are tender.

Stir in soy sauce mixture; cook, stirring constantly 1 min or until thickened. Stir in peanuts. Serve over rice. Makes about 4 medium servings