Kung Pao Chicken Without Peanuts
This is an adaptation of the traditional kung pao chicken recipe. It's not quite as spicy, but still has a little kick. It's great for picky eaters or those with nut allergies. Serve with steamed white rice or egg noodles.
- Serves: 4 persons
- ½cup soy sauce
- ½cup lemon juice
- 1tablespoon ground ginger
- 1tablespoon minced garlic
- 4chicken breast halves, cubed
- 1tablespoon vegetable oil
- 1bunch green onions
- 1green bell pepper, chopped
- 2teaspoons cornstarch
Step 1Combine soy sauce, lemon juice, ginger, and garlic in a large glass bowl. Add cubed chicken, cover, and refrigerate for 30 minutes.
Step 2Heat oil in a large skillet over medium heat. Use a slotted spoon to add just chicken to the skillet, reserving marinade in the bowl. Cook until chicken is no longer pink in the middle and juices run clear, about 5 minutes. Transfer chicken to a plate.
Step 3Add green onions and bell pepper to the hot skillet. Cook over medium-high heat for 1 to 2 minutes. Return chicken to the skillet.
Step 4Stir cornstarch into the bowl with the reserved marinade. Pour into skillet with chicken and vegetables and increase heat to high. Cook, stirring constantly, until sauce thickens, about 5 minutes.