Zesty Pineapple Kung Pao Chicken

Name: Zesty Pineapple Kung Pao Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb boneless chicken thighs, cut into 1-inch pieces; 1 tbsp cornstarch; 2 tbsp vegetable oil; 1 cup pineapple chunks; 1 red bell pepper, diced; 1/2 cup roasted peanuts; 3 cloves garlic, minced; 2 green onions, sliced; 3 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp hoisin sauce; 1 tbsp sriracha sauce; 1 tsp crushed red pepper flakes; 1 tsp sesame oil; 1/2 tsp ground ginger; Salt and pepper to taste

🕒 Prep: 10 min

🔥 Cook: 15 min

🍽 Serves: 4

★★★★★

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If you're on the hunt for a refreshing twist on a classic dish, this Zesty Pineapple Kung Pao Chicken is your answer. It's a delightful blend of sweet, spicy, and savory flavors that will wake up your taste buds. Perfect for a quick weeknight dinner or a special weekend meal.

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Ingredients for Zesty Pineapple Kung Pao Chicken

The star of the show here is the chicken thighs, which stay juicy and tender, making them perfect for soaking up the zesty sauce. The cornstarch helps to create a light crust on the chicken, sealing in moisture. Pineapple chunks add a sweet contrast to the heat, while red bell pepper contributes color and a mild crunch. Roasted peanuts introduce a nutty flavor and crunchy texture. The combination of soy sauce, rice vinegar, hoisin sauce, and sriracha sauce creates a complex, deeply savory sauce with a kick. Garlic and green onions add aromatic elements, and crushed red pepper flakes and ground ginger round out the spice profile.

Tips & Tricks

For a thicker sauce, increase the cornstarch to 1.5 tablespoons and mix with a tablespoon of water before adding to the sauce.
If you prefer a milder dish, reduce the sriracha and red pepper flakes slightly.
Ensure your skillet is hot before adding the chicken for the best browning.

Serving Suggestions

This dish pairs wonderfully with steamed jasmine rice or egg noodles. For a lighter option, serve it with cauliflower rice or as a filling for lettuce wraps. A side of steamed broccoli or snow peas would complement the flavors nicely.

Frequently Asked Questions

Can I use chicken breast instead of thighs?: Yes, chicken breast can be used, but keep an eye on the cooking time to prevent it from drying out.
Is there a substitute for hoisin sauce?: You can use a mix of soy sauce and a bit of honey or molasses as a substitute.
Can I make this dish vegetarian?: Absolutely! Substitute the chicken with tofu or tempeh, and use vegetable broth in the sauce.

Zesty Pineapple Kung Pao Chicken Recipe Walkthrough

First things first, toss the chicken pieces with cornstarch. This simple step will give your chicken a nice, crispy coating once cooked. Now, heat up your vegetable oil in a large skillet over medium-high heat. Once it's hot, add the chicken and let it cook until it's nicely browned on all sides, which should take about 5 minutes. Remove the chicken and set it aside for now.

In the same skillet, add your pineapple chunks and red bell pepper. Let them cook together for about 3 minutes until they start to soften a bit. Next, toss in the roasted peanuts, minced garlic, and sliced green onions. Stir them around for about a minute until they're fragrant.

While that's cooking, grab a small bowl and whisk together the soy sauce, rice vinegar, hoisin sauce, sriracha sauce, crushed red pepper flakes, sesame oil, and ground ginger. Add a pinch of salt and pepper to taste. Once your sauce is ready, return the chicken to the skillet and pour the sauce over everything. Stir well to coat all the ingredients.

Reduce the heat to low and let it all simmer for about 5 minutes. This allows the flavors to meld beautifully. Serve it hot, and enjoy!

Why You'll Love This Recipe

Combines sweet pineapple with spicy sriracha for a unique flavor explosion.
Quick and easy to prepare, ready in just 30 minutes.
Uses simple, everyday ingredients found in most pantries.
Versatile enough to be served with rice, noodles, or even lettuce wraps.

Ingredients

1 lb boneless chicken thighs, cut into 1-inch pieces

1 tbsp cornstarch

2 tbsp vegetable oil

1 cup pineapple chunks

1 red bell pepper, diced

1/2 cup roasted peanuts

3 cloves garlic, minced

2 green onions, sliced

3 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp hoisin sauce

1 tbsp sriracha sauce

1 tsp crushed red pepper flakes

1 tsp sesame oil

1/2 tsp ground ginger

Salt and pepper to taste

Step-by-step Instructions

1. Toss the chicken pieces with cornstarch until evenly coated.

2. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5 minutes.

3. Remove chicken and set aside. In the same skillet, add pineapple chunks and red bell pepper, cooking until slightly softened, about 3 minutes.

4. Add roasted peanuts, garlic, and green onions to the skillet, stirring until fragrant, about 1 minute.

5. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sriracha, crushed red pepper flakes, sesame oil, ground ginger, salt, and pepper.

6. Return chicken to the skillet and pour the sauce mixture over the top, stirring to coat all ingredients.