Kung Pao Chicken




  • 1 cup soy sauce
  • 1 tbsp mirin
  • 1 tbsp fresh ground ginger
  • 1 tsp sesame seeds
  • 1 tbsp Sriracha sauce
  • 1 tsp crushed red pepper flakes


  • 3 tbsp GA Grinders roasted powdered peanut butter
  • 1 whole onion, cut into 2-3 inch squares
  • red & green whole peppers; seeded, diced, & cut into 2-3 inch squares

Preparation Instructions


  1. In a bowl, add powdered peanut butter
  2. Add sesame seeds, sriracha, ginger, mirin, and soy sauce and blend well.


  1. Cut chicken into 2 inch cubes.
  2. Add chicken into marinade sauce and marinade for 2-12 hours in fridge.
  3. Cut onions and peppers to be a little bigger than the chicken.
  4. Turn the grill on to medium to high heat.
  5. Skewer the chicken, onion, and peppers alternating between the three.
  6. Place kabobs on the grill and cook around 10 minutes on each side or until internal temperature of chicken is 165°F.
  7. Put the remaining marinade into a pot on medium heat until it starts to boil.
  8. Rotate kabobs as needed so each side is cooked.
  9. Add cooked marinade on top and enjoy!

AUTHOR: Jamie Foster

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