I sort of have to sneak anything that might be remotely close to Chinese food onto the table. So, when I made chicken kabobs, I left off the simple fact that it might be a smidge close to Chinese. I figured I could tell them once they loved them!
And one with a bottle of Panda Express Orange Sauce.
I cut 2 pounds of chicken breast up in two-inch pieces, split them in half and put into two ziploc bags. Then I mixed together 2 parts balsamic vinegar to 1 part honey and 1 part sriracha hot chili sauce together.
I poured about 1/2 cup of the orange sauce over the other bag of chicken. Refrigerate for a few hours. About 30 minutes before grill time I grabbed some veggies out of the fridge and chunked them up. I used a red bell pepper, onion, zucchini, and mushrooms. Use what you have on hand.
Once the veggies were cut into chunks, I pulled the chicken out and put the veggies and chicken on stainless steel shish kabob skewers. I start with a pepper closest to the handle followed by a piece of chicken and two pieces of veggies and then chicken again. I like every piece of vegetable to be touching the chicken.
Don’t discard the homemade spicy Asian marinade. Instead, pour into a small pan and reduce over a medium low heat to make into a glaze.
I sprinkled the spicy Asian skewers with sesame seeds and was ready to hit the grill.
- 1 pound of chicken breast cut into 2-inch pieces
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1/4 cup Sriracha Hot chile sauce
- 2 garlic cloves pressed
- 1 zucchini cut into 1 inch pieces
- 1 pepper cut into 1 inch pieces
- 1 onion cut into eighths
- 8 button mushrooms halved
- 1 tablespoon sesame seeds
Mix together, vinegar, honey, hot sauce, and garlic. Pour over chicken in a ziploc bag and refrigerate for several hours.
Skewer vegetables and chicken beginning with a pepper, followed by a chicken, two vegetables and chicken, repeat till the end of the kabob.
Reserve chicken marinade and pour into a small sauce pan and reduce over a medium low heat for 5-10 minutes till it thickens to a glaze.
Sprinkle kabobs with sesame seeds and brush on reduce glaze.
Place on grill over a medium heat, turning every 6-7 minutes till vegetables and chicken are fully cooked.
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