Ingredients
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2 lbs boneless, skinless chicken breasts
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2 large bell peppers
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1 tbsp peanut oil
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1/4 cup hoisin sauce
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1 tbsp balsamic vinegar
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2 tsp minced garlic
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1 tbsp Asian chili garlic sauce
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1/4 cup roasted unsalted peanuts
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2 green onions
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Bamboo skewers, soaked
Steps
1
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.
2
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.
3
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.
4
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.
