Pineapple Kung Po Chicken Recipes

KUNG PAO CHICKEN

Kung Pao Chicken image

Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!

Provided by Arlena

Categories World Cuisine Recipes Asian Chinese

Time 1h30m

Yield 4

Number Of Ingredients 12

Ingredients

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

Steps:

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g

KUNG PAO CHICKEN RECIPE BY TASTY

Kung Pao Chicken Recipe by Tasty image

Here's what you need: chicken breast, sesame oil, zucchini, red pepper, peanuts, dried chili pods, garlic cloves, green onion, ginger, soy sauce, sugar, rice vinegar, water, cornstarch, soy sauce, sesame oil, cornstarch, rice wine

Provided by Pierce Abernathy

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 lb chicken breast, chopped
1 tablespoon sesame oil
1 zucchini, diced
1 red pepper, diced
30 g peanuts
8 dried chili pods, dried
3 garlic cloves
1 bunch green onion, sliced
2 tablespoons ginger
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon rice vinegar
2 tablespoons water
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon cornstarch
1 tablespoon rice wine

Steps:

In a medium bowl, combine chicken with all the marinade ingredients in a bowl. Let marinate for at least 10 minutes.
In an oiled pan, cook chicken on medium-high heat until cooked through on both sides. Remove from pan.
Add sesame oil, zucchini, and red pepper, and sauté in pan for 3 minutes.
Add peanuts and sauté for another 3 minutes.
Add dried chilies, garlic, ginger, and green onion, and sauté until vegetables are tender.
Add chicken, soy sauce, rice vinegar, sugar, and cornstarch slurry, and sauté until well mixed.
Garnish with more green onion and serve with rice.
Enjoy!

Nutrition Facts : Calories 414 calories, Carbohydrate 37 grams, Fat 13 grams, Fiber 10 grams, Protein 40 grams, Sugar 19 grams

PINEAPPLE KUNG PO CHICKEN

Pineapple Kung Po Chicken image

The best way to describe this dish is that it is full of sweet fire. It is versatile enough for chefs to tweak to their own tastes. I used Piggly Wiggly's Newton Farms Ginger Wasabi Marinade

Provided by Miss Fannie

Categories Chicken Breast

Time 40m

Yield 4 Chicken Breasts, 4 serving(s)

Number Of Ingredients 11

Ingredients

4 boneless chicken breasts
1 (8 ounce) can pineapple chunks
1/4 cup reserved pineapple juice
4 red chili peppers
1/4 cup red bell pepper
1 (8 ounce) bottle sesame and ginger marinade
1/2 cup dry roasted peanuts
cooking spray
1/4 teaspoon ginger
1/8 teaspoon white pepper
1 pinch salt

Steps:

Spray non-stick pan and brown chicken on both sides. While chicken browns, seed and chop the bell peppers. Seed and quarter the chili peppers. Remove the chicken from the pan and chop it. Return chicken to pan. Add all other ingredients. Simmer for 30 minutes. Serve over fluffy rice.

Nutrition Facts : Calories 479.3, Fat 27.8, SaturatedFat 5.8, Cholesterol 92.8, Sodium 366.3, Carbohydrate 21.7, Fiber 3.7, Sugar 13.7, Protein 38.2

KUNG PAO CHICKEN

Kung Pao Chicken image

Not all stir-fries use high heat; this Szechuan-inspired recipe calls for more of a steam-sauté in a covered pan to keep the chicken breast meat from becoming stringy as you cook this 45-minute chicken and peanuts entrée. It has a kick from charred dried chiles, the tingle of Sichuan peppercorns, and a light coating of a subtle sweet-sour sauce.

Provided by Greg Lofts

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 45m

Number Of Ingredients 15

Ingredients

1/2 cup unsalted raw peanuts
2 tablespoons vegetable oil, preferably peanut
5 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
4 teaspoons Chinese rice wine (Shaoxing) or sherry vinegar
2 boneless, skinless chicken-breast halves (1 1/4 pounds total), cut into 3/4-inch pieces
4 teaspoons Chinese black vinegar or sherry vinegar
2 teaspoons sesame oil
1 tablespoon brown sugar
2 teaspoons Szechuan peppercorns, coarsely crushed in a spice grinder or mortar and pestle
15 small dried chiles (about 1/4 cup), such as Szechuan or árbol, broken in half, stems and seeds removed
1 tablespoon minced garlic (from 3 cloves)
2 celery stalks, sliced on the bias into 1/4-inch-thick pieces (2/3 cup)
4 scallions, sliced into scant 1/2-inch-thick pieces (2/3 cup)
Cooked white rice, such as jasmine, for serving

Steps:

Heat a large cast-iron or non-stick skillet or wok over medium. Add peanuts and 1 tablespoon vegetable oil; cook, stirring occasionally, until fragrant and golden brown in places, about 5 minutes. Transfer to a plate.
In a bowl, whisk together 3 tablespoons soy sauce, cornstarch, and rice wine. Stir in chicken; let stand 5 minutes. Meanwhile, combine black vinegar, remaining 2 tablespoons soy sauce, sesame oil, and brown sugar in a small bowl, stirring until sugar is dissolved.
Heat remaining 1 tablespoon vegetable oil in skillet over medium-high. Add peppercorns and chiles; cook, stirring frequently, until fragrant and chiles are blistering in places, about 1 minute. Stir in garlic; cook 30 seconds. Stir in chicken mixture, spreading in an even layer to edges of skillet. Cover, reduce heat to medium, and cook, undisturbed, until chicken is beginning to turn golden on bottoms but is not cooked through, 2 to 3 minutes.
Stir in vinegar-soy mixture and celery. Increase heat to medium-high and cook, uncovered, stirring frequently, until chicken is just cooked through and liquid thickens enough to become glossy and evenly coat, about 3 minutes. Remove from heat, stir in toasted peanuts and scallions, and serve with rice.

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