pink oval platter topped with grilled Asian chicken and vegetable skewers and a small bowl of dipping sauce

Kung Pao Chicken Skewers

Points® value
Total Time
25 min
15 min
10 min
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).


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)


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


  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