Kung Pao Chicken

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rate/review

prep time

30 min

total time

30 min

makes

4 servings, 1-3/4 cups (425 mL) each

photo by:

kraft

recipe by: kraft

What You Need

1/4 cup water

5 cups small fresh broccoli florets

1/4 cup Kraft Catalina Dressing, divided

1/4 cup Kraft Smooth Peanut Butter

1 Tbsp. reduced-sodium soy sauce

2 tsp. Sriracha sauce (hot chili sauce)

1/8 tsp. ground black pepper

4 green onions, divided

2 cloves garlic, minced

1 Tbsp. minced gingerroot

1 lb. (450 g) boneless skinless chicken thighs, cut into bite-size pieces

1 cup fresh or drained canned pineapple chunks

Make It

BRING water to boil in large skillet. Add broccoli; cover. Simmer on medium-low heat 5 min. or until crisp-tender. Meanwhile, mix 2 Tbsp. dressing, peanut butter, soy sauce, Sriracha sauce and pepper until well blended; set aside. Cut 3 green onions into 1-inch pieces; thinly slice remaining onion.

REMOVE broccoli from skillet; cover to keep warm. Heat remaining dressing in skillet on medium-high heat. Add garlic and ginger; cook and stir 1 min. Add chicken; cook 2 min., stirring frequently. Stir in peanut butter mixture, 1-inch onion pieces and pineapple; cook 5 to 7 min. or until chicken is done and sauce is thickened, stirring frequently to scrape up browned bits from bottom of skillet.

TRANSFER chicken mixture to serving plate; top with sliced onions. Surround with broccoli.