Kung Pao Chicken Skewers
A 4th of July table isn’t complete without something fresh off the grill. But who says it has to be burgers? Try these bold Kung Pao Chicken Skewers for your Independence Day Feast!
In college, I lived on Kung Pao Chicken.
There was a little Chinese dive right around the corner from the university called Takee-Outee. Although I wouldn’t give it two thumbs up for ambiance, they did make a killer Kung Pao Chicken.
Sometimes I’ll have a random college flashback and instinctively, my mind wonders to Kung Pao Chicken, fiery hot with a touch of sweetness. Funny how associations works.
This dish was created out of a little kitchen game I play. I decide what I love about one dish, then apply the same flavor profile, or cooking style, to several other dishes to see what happens.
Sometimes I hit the jackpot!
What makes Kung Pao Chicken so great is the sauce. It’s undeniably spicy, with a rich tangy sweetness and a heavy dose of garlic and ginger. You could put it on just about anything and it would taste good.
So just for kicks, I made a simple Kung Pao marinade then slathered it all over chicken, cremini mushrooms and fresh cut pineapple for Kung Pao Chicken Skewers.
The smoky flavor from the grill mixed with the zippy Kung Pao sauce, is a thing of beauty. I just wish I would have thought of this sooner.
There’s no greater pleasure than finding an easy dish that makes a huge impact. Then add a few trusted side dishes, and you’ve got yourself a honey of a meal.
We’ve been eating Bush’s Grillin’ Beans with our grilled dishes all season. With 7 varieties of Grillin’ Beans, there is always a flavor that accompanies your meal. I chose the Bourbon and Brown Sugar Grillin’ Beans to compliment my chicken skewers.
The bold sweet essence of the beans was just the thing to make this dinner complete. They neither overshadow the Kung Pao Chicken Skewers, nor were they overshadowed by the heat.
It is a perfect match!
Yield: 4-6 servings
Prep Time: 40 minutes
Cook Time: 10 minutes
Kung Pao Chicken Skewers
1/4 cup soy sauce
3 Tb. brown sugar
2 Tb. Chinese black vinegar (or rice vinegar)
1 Tb. chile-garlic sauce (or sriracha)
2 cloves garlic, minced
1 1/2 tsp. grated ginger
2 tsp. sesame oil
1 1/2 lb. boneless, skinless chicken breast
1 lb. cremini mushrooms
1 whole pineapple
1 cup chopped green onions for garnish
Soak 12-15 wooden skewers in water for at least 30 minutes. Preheat the grill to medium heat.
Place the first seven ingredients in gallon zip bag. Shake to combine.
Cut the chicken into 1 - 1 1/2 inch chunks and place in the bag to marinade for 30 minutes.
Meanwhile, cut the pineapple into 1 - 1 1/2 inch chunks.
Then carefully slide the chicken, mushrooms and pineapple chunks on the skewers.
Place the skewers on the grill and brush with the remaining marinade.
Grill for 5 minutes per side, and brush with marinade again when you flip the skewers.
Serve warm with Bush's Bourbon and Brown Sugar Grillin' Beans and a sprinkle of fresh green onions.
Disclosure: This post is sponsored by Bush’s Beans. All opinions are my own.