Pineapple Kung Po Chicken Recipes
KUNG PAO CHICKEN
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
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
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
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
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
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
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