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“Another one from Colorado Collage Cookbook.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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