The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
1 lg red bell pepper (seeded and cut into thin strips)
1 cup onion (sliced)
1 Tbsp water
1 Tbsp cornstarch
In a small bowl, wisk together marmalade, teriyaki sauce, ginger and crushed red pepper flakes; set aside.
Heat oil in a wok or large fry pan over medium-high heat. Stir fry chicken for about 5 minutes (until no longer pink). Add peppers and onions. Stir fry until cooked (but still a bit crisp).
Add marmalade mixture.
In a small bowl, mix cornstarch and water until smooth. Then add to the wok.
Cook until sauce thickens (about 1-2 minutes).
*Kikkoman’s Teriyaki and Marinade (brewed in Walworth, WI) is safe for PN/TN/Sesame allergic. NOTE: It must say brewed in Walworth, WI.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.