Name: Grilled Kung Pao Chicken Burgers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 0
Cuisine: Asian Inspired
Ingredients: 6 boneless skinless chicken breasts; 1 large roasted red pepper, julienned; 6 flatbreads; 2 tablespoons peanut oil; 4 cloves minced garlic; 2 tablespoons peanut oil; 1 tsp crushed chili sauce; 1/4 cup rice wine; 2 tbsp Hoisin sauce; 2 tbsp Black Bean Sauce; 3 tbsp brown sugar; 1 tbsp fresh grated ginger root; 1/2 tsp Chinese 5 spice powder; 1 teaspoon sesame oil; 2 tbsp light soy sauce; 1 tbsp dark soy sauce; 1/4 cup orange juice; 1/2 tsp freshly ground black pepper

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Grilled Kung Pao Chicken Burgers – something spicy and deliciously different from the backyard grill. Delicious on grilled flat breads too.

Kung Pao Flatbread Chicken Burger

We practically live off the grill during the summer months and I am always inventing new ways to make a meal on the back deck. While I was making a quick batch of my favorite spicy Kung Pao Chicken it occurred to me to try to make it as a flat-bread burger. As regular readers of this blog will know, we also enjoy making flat-breads on the grill to enjoy with many barbeque meals, so they are once again used here to provide the bread for these delicious, simple and spicy sandwiches. You can find the recipe for those flat-breads here.

Grilled Kung Pao Chicken Burgers

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Grilled Kung Pao Chicken Burgers - something spicy and deliciously different from the backyard grill. Delicious on grilled flat breads too.

Ingredients

6 boneless skinless chicken breasts
1 large roasted red pepper, julienned
6 flatbreads

For the Kung Pao Grilling Sauce

2 tablespoons peanut oil
4 cloves minced garlic
2 tablespoons peanut oil
1 tsp crushed chili sauce
1/4 cup rice wine
2 tbsp Hoisin sauce
2 tbsp Black Bean Sauce
3 tbsp brown sugar
1 tbsp fresh grated ginger root
1/2 tsp Chinese 5 spice powder
1 teaspoon sesame oil
2 tbsp light soy sauce
1 tbsp dark soy sauce
1/4 cup orange juice
1/2 tsp freshly ground black pepper

Instructions

Season the chicken breasts with salt and pepper and grill until completely cooked before glazing the breasts with the Kung Pao Sauce several times during the last few minutes of cooking time. Serve on warm flatbreads with the julienne roasted peppers.

To prepare the Kung Pao Grilling Sauce

Saute the garlic in the peanut oil over medium heat until it is softened but not browned.
Add all of the remaining ingredients for the sauce.
Simmer together for only a few minutes until the sauce reaches a glaze like consistency. Allow to cool thoroughly. Can be stored in a mason jar in the refrigerator for up to 2 weeks.

Nutrition Information

Serving Size

Amount Per Serving Unsaturated Fat 0g