Kung Pao Chicken Skewers
1
Points®
Temps total: 25 min • Préparation: 15 min • Cuisson: 10 min • Portions: 4 • Difficulté: Facile
A Chinese takeout classic gets a summer makeover in this grilled chicken recipe. Chicken and pepper skewers are glazed with a sauce that gets its sweetness from hoisin, its heat from chili garlic sauce, and a bit of tang from rice wine vinegar. A garnish of crunchy roasted peanuts is the ultimate finishing touch.
Ingrédients
Cooking spray
5 spray(s)
Low sodium soy sauce
1½ tbsp(s)
Rice wine vinegar
1½ tbsp(s)
Hoisin sauce
1 tbsp(s)
Garlic chili paste
1½ tsp(s)
Ginger root
1 tsp(s), grated peeled
Uncooked boneless skinless chicken breast
1 pound(s), cut into 1-inch chunks (32 chunks)
Bell pepper
1 item(s), medium, red or yellow bell pepper, (or half of each) cut into 1-inch pieces (24 pieces)
Uncooked scallions
8 medium, liight-green parts cut into 5-cm (2-in)-long pieces (16 pieces), dark-green parts sliced for garnish
Dry roasted salted shelled peanuts
28 gm, 3 tbsp chopped
Instructions
1
In a small bowl combine soy sauce, vinegar, hoisin sauce, chili garlic sauce, and ginger. Transfer 1 1/2 tbsp sauce to small bowl and set aside for serving.
2
Alternately skewer chicken, pepper and scallions onto 8 10-inch wooden skewers (4 pieces chicken, 3 pieces pepper and 2 pieces scallions on each)
3
Heat stovetop grill pan or outdoor grill to medium-high.
4
Coat skewers with cooking spray. Place skewers on pan or grill and cook 3 minutes; flip and cook until chicken and vegetables are lightly golden, about 3 minutes more.
5
Brush skewers with sauce; turn and grill 1 minute. Continue brushing, turning, and grilling skewers every minute until chicken is thoroughly cooked and vegetables are tender, 3 to 4 minutes more.
6
Transfer to serving platter and drizzle with reserved sauce. Sprinkle with sliced scallions and chopped peanuts.
7
Per serving: 2 skewers
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