Tangy Kung Pao Chicken with Pineapple

Experience a delightful twist on the classic Kung Pao Chicken with juicy pineapple and a tangy sauce. Perfect for weeknight dinners, this recipe combines sweet, spicy, and savory flavors that will captivate your taste buds.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

1.5 lbs chicken breast, diced

1 cup fresh pineapple, cubed

1 red bell pepper, chopped

1 green bell pepper, chopped

1 cup unsalted roasted peanuts

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

1 tablespoon sesame oil

1 tablespoon cornstarch

1 tablespoon water

4 dried red chilies

4 cloves garlic, minced

1 inch ginger, minced

2 green onions, sliced

Salt and pepper to taste

Instructions

1. In a small bowl, mix soy sauce, rice vinegar, oyster sauce, hoisin sauce, sesame oil, cornstarch, and water. Set aside.

2. Heat a large skillet or wok over medium-high heat and toast the peanuts until golden brown. Remove and set aside.

3. In the same skillet, add a little oil and stir-fry the dried red chilies until fragrant. Add minced garlic and ginger, and cook for another 30 seconds.

4. Add chicken and stir-fry until it starts to brown, about 5 minutes.

5. Add chopped bell peppers and pineapple, cook for another 3 minutes.

6. Pour in the sauce mixture and toss everything to coat. Let it cook for 2-3 more minutes until the sauce thickens.

7. Stir in the toasted peanuts and sliced green onions. Adjust seasoning with salt and pepper.

8. Serve hot over steamed rice or your choice of noodles.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat, stirring occasionally until heated through. Optionally, you can microwave on high for 1-2 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.