Kung Pao Chicken Skewers
4
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
1.5 Tbsp
Rice wine vinegar
1.5 Tbsp
Hoisin sauce
1 Tbsp
Chili garlic sauce
1.5 tsp
Minced ginger
1 tsp
Uncooked boneless skinless chicken breast
1 pound(s)
Bell pepper(s)
1 item(s), medium
Uncooked scallion(s)
8 medium
Roasted salted shelled peanuts
3 Tbsp
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
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