Name: Kung Pao Chicken Without Peanuts
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Soy sauce - ½ cup; Lemon juice - ½ cup; Ground ginger - 1 tablespoon; Minced garlic - 1 tablespoon; Chicken breast halves, cubed - 4; Vegetable oil - 1 tablespoon; Green onions - 1 bunch; Green bell pepper, chopped - 1; Cornstarch - 2 teaspoons

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Kung Pao Chicken Without Peanuts

1. Soy sauce - ½ cup

2. Lemon juice - ½ cup

3. Ground ginger - 1 tablespoon

4. Minced garlic - 1 tablespoon

5. Chicken breast halves, cubed - 4

6. Vegetable oil - 1 tablespoon

7. Green onions - 1 bunch

8. Green bell pepper, chopped - 1

9. Cornstarch - 2 teaspoons

How to cook deliciously - Kung Pao Chicken Without Peanuts

1. Stage

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

2. Stage

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. Stage

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. Stage

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.