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Easy Weeknight Kung Pao Pineapple Chicken Stir Fry

Image for Easy Weeknight Kung Pao Pineapple Chicken Stir Fry
plate

Yield

4

prep

Prep Time

10 minutes

cook

Cook Time

15 minutes

clock

Total Time

25 minutes

kikkoman products used:

Gluten-Free Kung Pao Sauce Teriyaki Baste & Glaze with Honey & Pineapple
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About this recipe

Looking for something bold, sweet, and just a little spicy to break up your dinner routine? This kung pao pineapple chicken stir fry brings all the takeout vibes with way less fuss. It’s got crispy bites of chicken, juicy pineapple chunks, crunchy peanuts, and a sweet-and-savory kick from Kikkoman® Gluten-Free Kung Pao Sauce and Kikkoman® Teriyaki Baste & Glaze with Honey & Pineapple. Plus, it’s ready in under 30 minutes. Weeknight dinner: conquered. 

Tips & Tricks 

  • Swap in shrimp, tofu, or even chickpeas to mix it up. 
  • No fresh pineapple? Canned works just fine—just drain it first. 
  • Want extra heat? Add a dash of sriracha or chili flakes with the ginger. 
  • Leftovers make an amazing lunch the next day (cold or hot—no judgment). 
  • Pro tip: serve with jasmine rice or noodles to soak up all the sauce. 

ingredients

1½ pounds boneless, skinless chicken breast or thighs, cut into bite-size pieces
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 teaspoon ginger, minced
1 red bell pepper, coarsely chopped
1 zucchini, sliced into half-moons
1 cup fresh pineapple, chopped into chunks
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
Cooked rice for serving 

directions

  1. Toss chicken with cornstarch until evenly coated. 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 browned and cooked through.
  2. Add ginger to the pan and cook for 1 minute until fragrant. Add bell pepper, zucchini, and pineapple and stir-fry for another 3 to 4 minutes until vegetables are just tender.
  3. Pour in kung pao sauce and teriyaki sauce. Stir to coat and cook for 2 to 3 more minutes until the sauce is bubbling and slightly thickened.
  4. Remove from heat and top with green onions and roasted peanuts. Serve hot over rice. 

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