Kirkland Chicken Breast Chunks: Easy Recipe Ideas

Kirkland chicken breast chunks are pre-cooked, fully cooked chunks of chicken breast that come in a large bag from Costco. They are incredibly convenient for quick meals because they are already cooked and just need to be heated through. This recipe article shows you how to use them in a versatile, flavorful stir-fry that comes together in minutes, making it a perfect weeknight dinner solution.

Ingredients

1 bag (about 1 lb / 450 g) Kirkland chicken breast chunks
2 tablespoons (30 ml) vegetable oil, divided
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 medium onion, sliced
2 cloves garlic, minced
1 teaspoon (2 g) grated fresh ginger
1/4 cup (60 ml) low-sodium soy sauce
2 tablespoons (30 ml) honey
1 tablespoon (15 ml) rice vinegar
1 teaspoon (5 ml) toasted sesame oil
1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) water (slurry)
Cooked white rice, for serving
2 green onions, sliced, for garnish
Sesame seeds, for garnish (optional)

Instructions

If the chicken chunks are frozen, thaw them in the refrigerator overnight or place the sealed bag in a bowl of cold water for about 30 minutes. Pat the chicken dry with paper towels.
Heat 1 tablespoon (15 ml) of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken chunks in a single layer. Cook for 3-4 minutes, stirring occasionally, until they are heated through and lightly browned on the edges. The chicken is already cooked, so you are just warming and adding color. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon (15 ml) of vegetable oil to the same skillet. Add the bell peppers and onion. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
Add the garlic and ginger to the skillet and cook for 30 seconds until fragrant.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil. Pour the sauce into the skillet.
Bring the sauce to a simmer. Stir the cornstarch slurry again, then pour it into the skillet. Stir constantly for 1-2 minutes, until the sauce thickens and coats the vegetables.
Return the chicken chunks to the skillet. Toss everything together to coat the chicken with the sauce. Cook for another 1-2 minutes until the chicken is heated through.
Serve immediately over cooked white rice, garnished with green onions and sesame seeds.

Tips

Don’t overcook: Since the chicken is already cooked, the goal is to heat it through without drying it out. Keep the heat at medium-high and stir frequently.
Customize the vegetables: Use whatever you have on hand—broccoli, snow peas, carrots, or mushrooms all work well. Just adjust the cooking time so they are tender but still crisp.
Adjust the sauce: If you prefer a sweeter or saltier sauce, tweak the honey and soy sauce amounts to your taste. For a spicy kick, add a teaspoon of sriracha or red pepper flakes.
Make it a one-pan meal: Add cooked noodles or rice directly to the skillet with the chicken and sauce for a complete dish in one pan.

Serving Suggestions

This stir-fry is delicious over steamed jasmine rice, brown rice, or quinoa. For a low-carb option, serve it over cauliflower rice or alongside a simple green salad. You can also stuff the mixture into lettuce wraps for a fresh, crunchy appetizer or light dinner.

Variations

Teriyaki Chicken: Replace the soy sauce, honey, and rice vinegar with 1/2 cup (120 ml) of teriyaki sauce. Omit the sesame oil and add a little pineapple juice for a sweet and tangy twist.
BBQ Chicken Chunks: Toss the heated chicken chunks with your favorite barbecue sauce and serve on slider buns with coleslaw for a quick sandwich.
Chicken Caesar Salad: Slice the chicken chunks and add them to a Caesar salad with romaine lettuce, croutons, and Caesar dressing for a protein-packed lunch.
Chicken Tacos: Warm the chicken chunks in a skillet with taco seasoning and a little water. Serve in corn or flour tortillas with your favorite toppings like salsa, avocado, and cheese.

Storage and Reheating

Store any leftover stir-fry in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over medium heat with a splash of water or chicken broth to add moisture, stirring until heated through. You can also microwave it in 30-second intervals, stirring between each, until hot. The chicken will remain tender, but the vegetables may soften further upon reheating.

Frequently Asked Questions

Do I need to cook Kirkland chicken breast chunks? No, they are fully cooked. You only need to heat them through to an internal temperature of 165°F (74°C) as a safety precaution, but they are safe to eat cold out of the bag.

Can I freeze the chicken chunks? Yes, the bag is freezer-safe. You can freeze the entire bag or portion it into smaller freezer bags. They will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight before using.

How do I know when the chicken is hot enough? Use a food thermometer to check that the internal temperature reaches 165°F (74°C) when reheating. This is the USDA FSIS safe minimum temperature for poultry.

Can I use these chunks in a soup? Absolutely. Add them to soups or stews during the last 5 minutes of cooking to warm them through without making them tough.

Are these chunks gluten-free? The plain chicken chunks are typically gluten-free, but always check the package label for any added ingredients or cross-contamination warnings. The sauce in this recipe uses soy sauce, which contains gluten; use tamari or a gluten-free soy sauce alternative if needed.

What is the best way to keep the chicken from drying out? Avoid high heat and long cooking times. Since the chicken is already cooked, sauté it briefly over medium-high heat just until it’s hot. Adding a little sauce or broth during reheating also helps keep it moist.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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