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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
Step 1
Combine soy sauce, lemon juice, ginger, and garlic in a large glass bowl. Add cubed chicken, cover, and refrigerate for 30 minutes.Step 2
Heat 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 3
Add 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 4
Stir 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.