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.

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Ingredients

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

Directions

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

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  • 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 calories; 13.7 g total fat; 65 mg cholesterol; 2024 mg sodium. 20.3 g carbohydrates; 22.5 g protein; Full Nutrition


Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
03/11/2019
Kung Pao Chicken is one of my favorite dishes and this is unlike any Kung Pao chicken I've tried before. The lemon juice and large amount of it is an odd addition which is extremely overpowering. I had an issue with the amount of chicken required - chicken breasts vary greatly in size so it would have been more helpful to say 1 pound of chicken or whatever amount was intended. I ended up using 3 chicken breasts (since 4 seemed like too much) and those 3 breasts weighed 20 oz. Next there is no direction on what to do with the green onions...minced? chopped? large pieces? If I were to make this again I'd use less cornstarch as mine thickened up to almost a paste within 30 seconds of adding the marinade back into the pan. I'd also probably use red pepper instead of green just for color. The recipe submitter says this "has a kick" but there is nothing spicy about it at all. I ended up adding some crushed red pepper to try and counteract all that lemon flavor. It basically just tastes like lemon chicken with a slight Asian twist. I'd also recommend cooking the chicken in batches as to not overcrowd the skillet. Read More