Kung Pao Chicken

100g chicken - cut into chunks

chopped onion (allowed amount)

1-2 t sambal oelek

red pepper flakes (optional)

Marinade

1 part liquid aminos

1 part rice vinegar

Seasoning
Mash together in small bowl:

3 cloves minced garlic

1-2 t fresh minced ginger root

Sauce
Stir together in small bowl:

1/2 c broth

1-2 t liquid aminos

1 t rice vinegar

1. In small dish, combine marinade & chicken.
   
2. Refrigerate 30 mins - 1 hour.
   
3. Preheat non-stick pan over MED-HI heat.
   
4. Cook chicken 5-7 mins, browning on all sides.
   
5. Add sambal oelek. Cook 1-3 additional mins.
   
6. Remove chicken from pan and set aside.
   
7. Add onion to pan and cook until tender.
   
8. Stir seasoning mixture in with onions. Cook 1-3 mins.
   
9. Add sauce mixture to pan. Cook 1-3 mins.
   
10. Re-add chicken to pan. Stir. Cook 1-3 mins.
    
11. Top with a few dashes of red pepper flakes (optional).
    
12. Serve.

TIP: This dish is also delicious with shrimp.