Kung Pao Chicken

1 lb. chicken or pork, cut into ½ inch cubes

¼ tsp. crushed red pepper

4 T. soy sauce (La Choy brand is GF)

2 cloves garlic, mashed

2 T. lemon juice

2 T. olive oil

2 T. sugar

1 sm. red bell pepper, chopped

2 tsp. cornstarch

¼ sm. onion, chopped

¼ c. peanuts (optional)

Combine meat and 2 tablespoons soy sauce; refrigerate 30 minutes. Combine remaining 2 tablespoons soy sauce, lemon juice, sugar, cornstarch, crushed pepper and ¼ cup water. In wok or large skillet, sirfry meat and garlic in hot oil 3 minutes or until brown. Add bell pepper and onion; stir-fry 3 minutes. Add cornstarch mixture. Cook and stir until slightly thickened. Serve over rice and with peanuts (if no allergies) over the top for a added crunch. Yummy!!