Ingredients
- Chicken breasts: 1.5 lbs, cut into 1-inch cubes
- Cornstarch: 2 tablespoons
- Vegetable oil: 2 tablespoons, plus more for grilling
- Mayonnaise: 1/2 cup
- Sweet chili sauce: 1/4 cup
- Sriracha sauce: 1-2 tablespoons, to taste
- Rice vinegar: 1 tablespoon
- Green onions: 2, thinly sliced
Instructions
- Step 1: In a bowl, toss the chicken cubes with cornstarch until evenly coated.
- Step 2: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring frequently, until cooked through and lightly browned, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Step 3: While the chicken is cooking, prepare the Bang Bang sauce. In a separate bowl, whisk together the mayonnaise, sweet chili sauce, sriracha sauce, and rice vinegar until smooth. Adjust sriracha to your desired level of spice.
- Step 4: Add the cooked chicken to the bowl with the Bang Bang sauce and toss to coat evenly.
- Step 5: Thread the chicken onto skewers. Lightly oil the grill grates. Grill the skewers over medium heat for 2-3 minutes per side, or until slightly charred and heated through.
- Step 6: Garnish with sliced green onions and serve immediately.
Notes
- Store leftover Bang Bang Chicken Skewers in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat the skewers in a skillet over medium-low heat, adding a splash of water to keep the chicken moist.
- Serve these skewers alongside a refreshing cucumber salad or steamed rice for a complete and satisfying meal.
- Don't overcrowd the skillet when cooking the chicken; work in batches to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American