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Kung-pao-chicken-skewers

Kung pao chicken skewers

2
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Here we transform a classic Chinese dish into sensational, sizzling skewers. Glazed with a sweet and spicy sauce, they’re guaranteed to be a hit at your next backyard barbecue.

Ingredients

Green shallot(s)

8 individual

Skinless chicken breast

500 g, cut into 3cm pieces

Red capsicum

1 large, cut into 3cm pieces

Salted roasted peanuts

2 tbs, chopped

Rice wine vinegar

1 tbs

Reduced salt soy sauce

1 tbs

Hoisin sauce

1 tbs

Chilli and garlic sauce

1½ tsp, Asian variety

Fresh ginger

1 tsp, finely grated

Oil spray

2 x 3 second spray(s)

Instructions

  1. To make sauce, combine all ingredients in a small bowl. Reserve 1 tablespoon of the sauce in a separate small bowl for serving.
  2. Trim dark green tops from shallots, thinly slice and reserve for garnish. Cut the white and light-green parts into 4cm pieces. Thread chicken, capsicum and shallot pieces alternately onto 8 medium skewers. Lightly spray skewers with oil.
  3. Heat a barbecue or large non-stick grill pan over medium-high heat. Cook skewers, turning occasionally, for about 6 minutes or until chicken and vegetables are light golden.
  4. Heat a barbecue or large non-stick grill pan over medium-high heat. Cook skewers, turning occasionally, for about 6 minutes or until chicken and vegetables are light golden.

Notes

PREP TIP: Soak bamboo skewers in hot water for 20 minutes before using to prevent them burning on the barbecue or use metal skewers instead.

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