Description
This Easy Weeknight Kung Pao Pineapple Chicken Stir Fry is a vibrant, flavorful dish combining tender chicken, fresh vegetables, and sweet pineapple chunks tossed in a tangy, savory kung pao and teriyaki sauce. Perfect for a quick and delicious dinner, it brings a delightful balance of sweet, spicy, and savory flavors served over warm rice.
Ingredients
Scale
Chicken and Coating
- 1½ pounds boneless, skinless chicken breast or thighs, cut into bite-size pieces
- 2 tablespoons cornstarch
Vegetables and 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 and Garnishes
- ¼ cup Kikkoman® Gluten-Free Kung Pao Sauce
- 2 tablespoons Kikkoman® Teriyaki Baste & Glaze with Honey & Pineapple
- 2 green onions, sliced
- 2 tablespoons roasted peanuts, chopped
Other
- 2 tablespoons vegetable oil
- Cooked rice for serving
Instructions
- Prepare Chicken: Toss the bite-sized chicken pieces with cornstarch until evenly coated. This helps create a light crust and thickens the sauce later.
- Cook Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and cook, stirring occasionally, for 5 to 6 minutes until browned and fully cooked through.
- Add Ginger: Add the minced ginger to the pan and cook for about 1 minute until fragrant, stirring continuously to release its flavor.
- Stir-Fry Vegetables and Pineapple: Add the chopped red bell pepper, sliced zucchini, and pineapple chunks to the pan. Stir-fry the mixture for 3 to 4 minutes until the vegetables are just tender but still crisp.
- Add Sauces: Pour in the kung pao sauce and teriyaki glaze. Stir well to coat all ingredients evenly. Cook for another 2 to 3 minutes until the sauce bubbles and thickens slightly.
- Finish and Serve: Remove the pan from heat. Garnish the stir fry with sliced green onions and chopped roasted peanuts. Serve the Kung Pao Pineapple Chicken hot over freshly cooked rice for a complete meal.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs provide juicier results.
- Adjust the amount of sauce if you prefer a saucier or drier stir fry.
- For a spicier kick, add red pepper flakes or a dash of chili paste when cooking the vegetables.
- To make this dish gluten-free, ensure both the Kung Pao and Teriyaki sauces are certified gluten-free.
- Leftover stir fry can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: Kung Pao Chicken, Pineapple Chicken, Stir Fry, Quick Dinner, Weeknight Meal, Asian Chicken Recipe
