Kung Pao Chicken Skewers
1
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A Chinese takeout classic gets a summer makeover with these grilled-chicken skewers. They’re glazed with hoisin (sweetness), Asian chili-garlic sauce (heat), and rice vinegar (a touch of tang).
Ingredients
Cooking spray
4 spray(s)
Low sodium soy sauce
1½ Tbsp
Rice wine vinegar
1½ Tbsp
Hoisin sauce
1 Tbsp
Chili garlic sauce
1½ tsp
Minced ginger
1 tsp
Uncooked boneless skinless chicken breast
1 pound(s), cut into 1-inch chunks (32 chunks)
Bell pepper
1 item(s), medium, red or yellow (or half of each), cut into 1-inch pieces (24 pieces)
Scallions
8 medium, light-green parts cut into 2-inch-long pieces (16 pieces), dark-green parts sliced for garnish
Dry roasted salted peanuts
3 Tbsp, chopped
Instructions
1
In a small bowl, combine the soy sauce, vinegar, hoisin, chili-garlic sauce, and ginger. Reserve 1½ tbsp of the sauce.
2
Using 8 medium-length skewers, alternately thread each skewer with 4 chicken pieces, 3 bell pepper pieces, and 2 light-green scallion pieces.
3
Heat a grill or grill pan to medium-high. Coat the skewers with cooking spray. Transfer the skewers to the grill and cook for 3 minutes. Turn the skewers over and cook until the chicken and vegetables are light golden, about 3 minutes.
4
Brush the skewers with some of the sauce. Turn the skewers over and grill for 1 minute. Continue to grill the skewers, turning and brushing with the sauce every minute, until the chicken is thoroughly cooked and the vegetables are tender, 3 to 4 minutes more. Transfer the skewers to a platter. Drizzle with the reserved sauce and garnish with the sliced scallions and peanuts.
5
Serving size: 2 skewers
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.