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.
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