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 Rice

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. 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 and Egg-Fried Rice
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Grilled Kung Pao Chicken with Egg-Fried Rice

This grilled Kung Pao chicken and egg-fried rice dish came out tastier and easier to make than I had imagined.
Course Main
Cuisine American
Keyword chicken, fried rice
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 348kcal

Ingredients

For the Kung Pao Chicken

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

For the egg-fried rice

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

Calories: 348kcal | Carbohydrates: 28g | Protein: 32g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 1269mg | Potassium: 727mg | Fiber: 1g | Sugar: 7g | Vitamin A: 217IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 2mg

Nutritional values are approximate.