Photo of Kung Pao Chicken Skewers by WW

Kung Pao Chicken Skewers

Points® value
Total Time
25 min
15 min
10 min
A Chinese takeout classic gets a summer makeover in this grilled chicken recipe. Chicken and pepper skewers are glazed with a sauce that gets its sweetness from hoisin, its heat from chili garlic sauce, and a bit of tang from rice wine vinegar. A garnish of crunchy roasted peanuts is the ultimate finishing touch.


Cooking spray

5 spray(s)

Low sodium soy sauce

1½ tbsp(s)

Rice wine vinegar

1½ tbsp(s)

Hoisin sauce

1 tbsp(s)

Garlic chili paste

1½ tsp(s)

Ginger root

1 tsp(s), grated peeled

Uncooked boneless skinless chicken breast

1 pound(s), cut into 1-inch chunks (32 chunks)

Bell pepper

1 item(s), medium, red or yellow bell pepper, (or half of each) cut into 1-inch pieces (24 pieces)

Uncooked scallions

8 medium, liight-green parts cut into 5-cm (2-in)-long pieces (16 pieces), dark-green parts sliced for garnish

Roasted salted shelled peanuts

28 gm, 3 tbsp chopped


  1. In a small bowl combine soy sauce, vinegar, hoisin sauce, chili garlic sauce, and ginger. Transfer 1 1/2 tbsp sauce to small bowl and set aside for serving.
  2. Alternately skewer chicken, pepper and scallions onto 8 10-inch wooden skewers (4 pieces chicken, 3 pieces pepper and 2 pieces scallions on each)
  3. Heat stovetop grill pan or outdoor grill to medium-high.
  4. Coat skewers with cooking spray. Place skewers on pan or grill and cook 3 minutes; flip and cook until chicken and vegetables are lightly golden, about 3 minutes more.
  5. Brush skewers with sauce; turn and grill 1 minute. Continue brushing, turning, and grilling skewers every minute until chicken is thoroughly cooked and vegetables are tender, 3 to 4 minutes more.
  6. Transfer to serving platter and drizzle with reserved sauce. Sprinkle with sliced scallions and chopped peanuts.
  7. Per serving: 2 skewers