KUNG PAO CHICKEN WITHOUT PEANUTS

Kung Pao Chicken Without Peanuts image

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.

Provided by Samantha Biddlecom

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

½ cup soy sauce
½ cup lemon juice
1 tablespoon ground ginger
1 tablespoon minced garlic
4 chicken breast halves, cubed
1 tablespoon vegetable oil
1 bunch green onions
1 green bell pepper, chopped
2 teaspoons cornstarch

Steps:

Combine soy sauce, lemon juice, ginger, and garlic in a large glass bowl. Add cubed chicken, cover, and refrigerate for 30 minutes.
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.
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.
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.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 20.3 g, Cholesterol 64.6 mg, Fat 13.7 g, Fiber 2.8 g, Protein 22.5 g, SaturatedFat 3.3 g, Sodium 2023.9 mg, Sugar 3.4 g