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Kung Pao Chicken Skewers

Sweet-and-spicy sauce gets brushed on chicken and peppers and topped with peanuts for a twist on a takeout classic.

Serves 6
Ready in 30 mins
Prep time 20 mins
Cooking time 10 mins
282 calories per serving


> 2 lbs boneless, skinless chicken breasts
> 2 large bell peppers
> 1 tbsp peanut oil
> 1/4 cup hoisin sauce
> 1 tbsp balsamic vinegar
> 2 tsp minced garlic
> 1 tbsp Asian chili garlic sauce
> 1/4 cup roasted unsalted peanuts
> 2 green onions
> Bamboo skewers, soaked


Set grill to medium. Cut the chicken into ¾-inch chunks. Seed the peppers and cut into ¾-inch chunks. In a large bowl, toss the pepper and chicken chunks with the oil. Season with salt and pepper.
Thread chicken and peppers onto skewers, alternating 2–3 pieces of pepper for 1 piece of chicken. Place on grill and cook, covered, 5 min., turning occasionally.
Meanwhile, in a small bowl, whisk the hoisin, vinegar, garlic, and chili garlic sauce until combined. Finely chop the peanuts. Thinly slice the green onions.
Brush the skewers all over with some of the hoisin mixture. Grill another 5 min., until cooked through, turning and brushing with remaining sauce. Transfer to serving platter and garnish with peanuts and green onions.

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