3/4 lb. boneless, skinless chicken breast, cut into 1/2 inch cubes
4 tbsp. soy sauce, divided
2 tbsp. real lemon juice
2 tbsp. sugar
2 tbsp. cornstarch
1/4 tsp. crushed red pepper
2 cloves of garlic, minced
2 tbsp. olive oil
1 small red bell pepper, chunked
1/2 small onion, chunked
1/4 c. unsalted roasted peanuts

Combine chicken and 2 tbsp. soy sauce. Refrigerate 30 minutes. Combine remaining 2 tablespoons soy sauce, lemon juice, sugar, corn starch, crushed red pepper and 1/4 c. water. In a wok or large skillet, stir fry chicken and garlic three minutes, or until brown. Add bell pepper and onion. Stir fry three minutes. Add cornstarch mixture; cook and stir until slightly thickened. Add peanuts. Refrigerate leftovers.