Easy Weeknight Kung Pao Pineapple Chicken Stir Fry Recipe
This Easy Weeknight Kung Pao Pineapple Chicken Stir Fry is a flavorful and quick Asian-inspired dish perfect for busy evenings. Tender chicken pieces are coated with cornstarch for a crispy exterior, then stir-fried with sweet pineapple chunks, vibrant bell peppers, zucchini, and a tangy-sweet gluten-free kung pao sauce combined with a honey-pineapple teriyaki glaze. Finished off with crunchy roasted peanuts and fresh green onions, this recipe offers a delightful balance of savory, sweet, and spicy flavors served over warm, fluffy rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
Chicken & Marinade
- 1½ pounds boneless, skinless chicken breast or thighs, cut into bite-size pieces
- 2 tablespoons cornstarch
Vegetables & Fruits
- 1 teaspoon ginger, minced
- 1 red bell pepper, coarsely chopped
- 1 zucchini, sliced into half-moons
- 1 cup fresh pineapple, chopped into chunks
- 2 green onions, sliced
Sauces & Oils
- 2 tablespoons vegetable oil
- ¼ cup Kikkoman® Gluten-Free Kung Pao Sauce
- 2 tablespoons Kikkoman® Teriyaki Baste & Glaze with Honey & Pineapple
Garnish & Serving
- 2 tablespoons roasted peanuts, chopped
- Cooked rice for serving
Instructions
- Prepare the Chicken: Toss the bite-sized chicken pieces with cornstarch until they are evenly coated to ensure a crispy texture when cooked.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the cornstarch-coated chicken and cook for 5 to 6 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through.
- Add Aromatics and Vegetables: Stir in the minced ginger and cook for 1 minute until fragrant. Then add the chopped red bell pepper, sliced zucchini, and pineapple chunks. Stir-fry everything together for 3 to 4 minutes until the vegetables are just tender but still crisp.
- Incorporate Sauces: Pour in the gluten-free kung pao sauce and the honey-pineapple teriyaki glaze. Stir well to coat the chicken and vegetables evenly. Cook for an additional 2 to 3 minutes, allowing the sauce to bubble and thicken slightly, creating a glossy finish.
- Finish and Serve: Remove the skillet from heat. Garnish 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
- For extra heat, add a pinch of crushed red pepper flakes when adding the ginger.
- You can substitute chicken thighs for breast meat to keep the dish more moist and flavorful.
- Ensure vegetables remain crisp by not overcooking during stir-fry.
- Use gluten-free soy sauce alternatives if sensitive to gluten.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Keywords: Kung Pao Chicken, Pineapple Chicken Stir Fry, Gluten-Free Stir Fry, Quick Weeknight Dinner, Asian Chicken Recipe
