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.
Servings 6
Calories 348kcal
Equipment
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.
Notes
Serve topped with roasted peanuts for nice crunch.
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