Grilled Kung Pao Chicken and Egg-Fried Rice

Kung Pao chicken is a great thing. Grilling it makes it an excellent thing. We both really enjoyed how this (easy) grilled Kung Pao chicken and egg-fried rice dish came out. There’s a hint of kick from the chicken cooled by the grilled sweetness of the grilled pineapple. Served over a simple egg-fried rice, this dish hit the spot.

Grilled Kung Pao Chicken and Egg-Fried RiceI found the best way to cook the chicken, mushrooms and pineapple was to throw them all into a grill basket over high heat after first searing the chicken over direct heat. This grilled Kung Pao chicken and egg-fried rice dish came out tastier and easier to make than I had imagined.

Also try my four-pepper chicken fried rice.

Grilled Kung Pao Chicken with Egg-Fried Rice

Course Main
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 -6

Ingredients

For the Kung Pao Chicken

  • 1/4 cup light soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon or more Sriracha chile-garlic sauce
  • 2 cloves garlic minced
  • 1 1/2 teaspoons grated ginger
  • 2 teaspoons sesame oil
  • 1 1/2 pounds boneless skinless chicken breast, cut into 1" cubes
  • 1/2 pound cremini mushrooms
  • 1 whole pineapple cut into 1" cubes
  • Chopped green onions for garnish

For the egg-fried rice

  • 2 tablespoons vegetable oil
  • 3 eggs beaten
  • 14 ounces cooked rice
  • 1 handful cherry tomatoes halved
  • 3 tablespoons light soy sauce
  • 1/4 teaspoon sesame oil
  • Pepper

Instructions

For the Kung Pao Chicken

  • Place the first 7 ingredients into a large resealable baggie along with the chicken. Seal and toss to coat. Let marinade for at least 30 minutes, turning every 15 minutes.
  • Heat grill to high. Add chicken pieces and sear on both sides.
  • Place chicken in a grill basket along with mushrooms and pineapple. Grill over high heat until the mushrooms are tender and the chicken is done.
  • Serve over egg-fried rice, garnished with green onions.

For the egg-fried rice

  • Heat a wok over a high heat and add 1 tablespoon of the oil.
  • Add the eggs and scramble for a few minutes, then remove to a plate.
  • Wipe any egg left from the wok and add the remaining oil.
  • Add the rice and break up and clumps.
  • Add the tomatoes and stir-fry for 3 minutes.
  • Add the eggs back to the wok. Add soy sauce, sesame oil and pepper, to taste.
  • Serve garnished with green onions if desired.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.