Description

This Easy Weeknight Kung Pao Pineapple Chicken Stir Fry is a quick and flavorful dish combining tender chicken, fresh vegetables, and sweet pineapple in a savory gluten-free kung pao sauce, perfect for a delicious family dinner served over steamed 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

Serving

Cooked rice for serving

Instructions

Prepare the Chicken: Toss the chicken pieces with cornstarch until they are evenly coated, which helps create a light, crispy exterior when cooked.
Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and cook for 5 to 6 minutes, stirring occasionally, until the chicken is browned and cooked through.
Add Aromatics: Add the minced ginger to the pan and stir-fry for 1 minute until fragrant, which enhances the dish’s depth of flavor.
Cook Vegetables and Pineapple: Add the coarsely chopped red bell pepper, sliced zucchini, and pineapple chunks. Stir-fry for 3 to 4 minutes until the vegetables are just tender but still crisp.
Add Sauces: Pour in the gluten-free kung pao sauce and teriyaki baste and glaze with honey and pineapple. Stir well to coat all ingredients and cook for another 2 to 3 minutes until the sauce is bubbling and slightly thickened.
Finish and Serve: Remove the pan from heat. Top with sliced green onions and chopped roasted peanuts for added crunch and flavor. Serve the stir-fry hot over freshly cooked rice.

Notes

Use chicken thighs if you prefer more flavorful and juicier meat.
The dish is gluten-free due to the specific sauces used.
You can substitute roasted peanuts with cashews if preferred.
Adjust the amount of sauce to your taste preference.
Serve over steamed jasmine or brown rice for best results.
For extra spice, add some crushed red pepper flakes while stir-frying.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir Frying
Cuisine: Chinese

Nutrition

Serving Size: 1 serving (approximately 1/4 of recipe)
Calories: 350 kcal
Sugar: 8 g
Sodium: 700 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 80 mg

Keywords: Kung Pao Chicken, Pineapple Chicken Stir Fry, Gluten-Free Stir Fry, Weeknight Dinner, Quick Chicken Recipes, Stir Fry Chicken with Vegetables