Kung Pao chicken is a great thing. Grilling (I used my Weber grill) 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. Despite just how simple it was to put together, it’s a real winner and something we make often.
Let A Grill Basket Do The Work
This grilled Kung Pao chicken and egg-fried rice dish came out tastier and easier to make than I had imagined. I 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. I am not a fan of mixing raw chicken with anything. I prefer to cook it on its own. I’m guaranteed a properly-cooked protein that way.
Cooking was easy. Cleanup was easy.
Also try my four-pepper chicken fried rice.
Grilled Kung Pao Chicken with Egg-Fried Rice
Ingredients
For the Kung Pao Chicken
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon Sriracha or more
- 2 cloves garlic minced
- 1 ½ teaspoons ginger grated
- 2 teaspoons sesame oil
- 1 ½ pounds chicken breast boneless, skinless , cut into 1" cubes
- ½ pound cremini mushrooms
- 1 whole pineapple cut into 1″ cubes
- green onions chopped, for garnish
For the egg-fried rice
- 2 tablespoons vegetable oil
- 3 eggs beaten
- 14 ounces rice cooked
- 1 handful cherry tomatoes halved
- 3 tablespoons soy sauce
- ¼ teaspoon sesame oil
- ground black 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.
Nutrition
Nutritional values are approximate.
