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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.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

289.1 calories; 22.5 g protein; 20.3 g carbohydrates; 64.6 mg cholesterol; 2023.9 mg sodium. Full Nutrition