Description
This Easy Weeknight Kung Pao Pineapple Chicken Stir Fry is a flavorful and vibrant dish featuring tender chicken pieces tossed in a tangy and sweet Kung Pao sauce with fresh pineapple, bell peppers, and zucchini. Ready in under 30 minutes, it’s perfect for a quick, satisfying family dinner served over steamed rice.
Ingredients
Scale
Chicken & Coating
- 1½ pounds boneless, skinless chicken breast or thighs, cut into bite-size pieces
- 2 tablespoons cornstarch
Vegetables & Fruit
- 1 teaspoon ginger, minced
- 1 red bell pepper, coarsely chopped
- 1 zucchini, sliced into half-moons
- 1 cup fresh pineapple, chopped into chunks
Sauces & Seasonings
- ¼ cup Kikkoman® Gluten-Free Kung Pao Sauce
- 2 tablespoons Kikkoman® Teriyaki Baste & Glaze with Honey & Pineapple
Toppings & Serving
- 2 green onions, sliced
- 2 tablespoons roasted peanuts, chopped
- Cooked rice for serving
Instructions
- Prepare the chicken: Toss chicken pieces with cornstarch in a bowl until each piece is evenly coated. This helps to create a light crust and thickens the sauce later.
- Cook the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5 to 6 minutes, stirring occasionally until the chicken is browned on all sides and cooked through.
- Add aromatics and vegetables: Stir in minced ginger and cook for about 1 minute until fragrant. Add the chopped red bell pepper, zucchini slices, and pineapple chunks. Stir-fry for 3 to 4 minutes until the vegetables are just tender but still crisp.
- Incorporate sauces: Pour in the Kikkoman Gluten-Free Kung Pao Sauce and Teriyaki Baste & Glaze with Honey & Pineapple. Stir thoroughly to coat the chicken and vegetables. Let the mixture cook for 2 to 3 minutes until the sauce bubbles and thickens slightly.
- Finish and serve: Remove the pan from heat. Sprinkle the stir-fry with sliced green onions and chopped roasted peanuts for added crunch and flavor. Serve hot over cooked rice for a complete meal.
Notes
- You can use either chicken breast or thighs depending on your preference; thighs tend to be a bit juicier.
- Adjust the amount of Kung Pao sauce to control spiciness and flavor intensity.
- For a gluten-free dish, ensure all sauces used are labeled gluten-free as specified.
- Roasted peanuts add a nice texture contrast but can be omitted or substituted for nut allergies.
- Serve immediately after cooking to enjoy the vegetables at their best crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving (about 1 cup chicken stir-fry plus rice)
- Calories: 380 kcal
- Sugar: 12 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 85 mg
Keywords: Kung Pao Chicken, Pineapple Chicken Stir Fry, Gluten-Free Stir Fry, Quick Dinner Recipes, Weeknight Meals, Chicken Stir Fry with Vegetables
