Kung pao chicken skewers
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Here we transform a classic Chinese dish into sensational, sizzling skewers. Glazed with a sweet and spicy sauce, they’re guaranteed to be a hit at your next backyard barbecue.
Ingredients
Green shallot(s)
8 individual
Skinless chicken breast
500 g, cut into 3cm pieces
Red capsicum
1 large, cut into 3cm pieces
Salted roasted peanuts
2 tbs, chopped
Rice wine vinegar
1 tbs
Reduced salt soy sauce
1 tbs
Hoisin sauce
1 tbs
Chilli and garlic sauce
1½ tsp, Asian variety
Fresh ginger
1 tsp, finely grated
Oil spray
2 x 3 second spray(s)
Instructions
1
To make sauce, combine all ingredients in a small bowl. Reserve 1 tablespoon of the sauce in a separate small bowl for serving.
2
Trim dark green tops from shallots, thinly slice and reserve for garnish. Cut the white and light-green parts into 4cm pieces. Thread chicken, capsicum and shallot pieces alternately onto 8 medium skewers. Lightly spray skewers with oil.
3
Heat a barbecue or large non-stick grill pan over medium-high heat. Cook skewers, turning occasionally, for about 6 minutes or until chicken and vegetables are light golden.
4
Heat a barbecue or large non-stick grill pan over medium-high heat. Cook skewers, turning occasionally, for about 6 minutes or until chicken and vegetables are light golden.
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