Photo of Kung Pao Chicken Skewers by WW

Kung Pao Chicken Skewers

1 - 3
PersonalPoints™ per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
A Chinese takeout classic gets a summer makeover in this grilled-chicken recipe. These skewers are glazed with a sauce that gets its sweetness from hoisin, its heat from Asian chili-garlic sauce, and a bit of tang from rice vinegar.

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)

Uncooked bell pepper(s)

1 item(s), medium, red or yellow (or half of each), cut into 1-inch pieces (24 pieces)

Uncooked scallion(s)

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

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