Kung Pao Chicken Without Peanuts
Description
This adaptation of the popular kung pao chicken recipe is not quite as spicy, but still has a little kick. It's great for those with nut allergies.
Ingredients
•
1/2 cup soy sauce
•
1/2 cup lemon juice
•
1 tablespoon ground ginger
•
1 tablespoon minced garlic
•
4 chicken breast halves, cubed
•
1 tablespoon vegetable oil
•
1 bunch green onions
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1 green bell pepper, chopped
•
2 teaspoons cornstarch
Directions
1
Combine soy sauce, lemon juice, ginger, and garlic in a large glass bowl. Add cubed chicken, cover, and refrigerate for 30 minutes.
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.
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.
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.