Kung Pao Chicken Skewers
Low sodium soy sauce
Rice wine vinegar
Chili garlic sauce
Uncooked boneless skinless chicken breast
1 pound(s), cut into 1-inch chunks (32 chunks)
Uncooked bell pepper(s)
1 item(s), medium, red or yellow (or half of each), cut into 1-inch pieces (24 pieces)
8 medium, light-green parts cut into 2-inch-long pieces (16 pieces), dark-green parts sliced for garnish
Roasted salted shelled peanuts
3 Tbsp, chopped
- In a small bowl, combine the soy sauce, vinegar, hoisin, chili-garlic sauce, and ginger. Reserve 1½ tbsp of the sauce.
- Using 8 medium-length skewers, alternately thread each skewer with 4 chicken pieces, 3 bell pepper pieces, and 2 light-green scallion pieces.
- 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.
- 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.
- Serving size: 2 skewers