Kung Pao Chicken Recipe
Skip the takeout tonight, and create your favorite Chinese dish at home with this savory Kung Pao Chicken Recipe! Loaded with fresh peppers, green onions, and a kiss of pineapple for sweetness, this saucy symphony of flavors will have your tastebuds doing a happy dance! Just 6 easy ingredients and dinner is done!
Servings: 4
Ingredients
- 3 pounds Boneless Skinless Chicken Breasts fresh or thawed
- 18.75 ounces Panda Express Kung Pao Sauce (1 bottle)
- ¼ cup Pineapple Jam or Preserves
- 1 Red Pepper
- 1 Green Pepper
- 4 Green Onions chopped
Instructions
- Gather your ingredients.
- Cook chicken in Crockpot on HIGH for 3 hours or LOW for 6 hours. (covered)
- After 3 hours on HIGH or 6 hours on LOW, drain juices from Crockpot.
- Remove chicken, slice and cube chicken, then return to Crockpot.
- Chop Red Pepper and Green Pepper, and set aside.
- Stir together Pineapple Preserves and Kung Pao Sauce in medium bowl.
- Pour sauce mixture over chicken in Crockpot, add chopped Peppers, then stir well.
- Cook on HIGH for 30 more minutes or until done. (covered)
- Serve over cooked White Rice, Brown Rice, or Fried Rice, and garnish with chopped Green Onions. ENJOY!
Notes
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Then, you can reheat the next day for another easy weeknight meal!
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
