Entrée

Kung Pao Chicken

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prep time

30 min

total time

30 min

makes

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

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kraft

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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.

kraft kitchens tips

Serving Suggestion

Serve with hot cooked rice.

Susur’s Special Extra

Add 1/2 tsp. sesame oil to the peanut butter mixture before using as directed.

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rating

Excellent recipe.
posted by pbeutler | on 12/6/2012

rating

Yummy!
posted by a cook | on 11/5/2012

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My family loved it, though I did make a few changes. I cooked my broccoli in the microwave, then mixed it in with the cooked chicken. Also added red pepper for colour. Served over capellini noodles. Yum!
posted by HappyTastebuds | on 5/2/2012

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I've always wanted to know how to make Kung Pao chicken and this recipe is so very easy! I added more hot sauce and more ginger. Gives it an extra kick for sure. My family eats it up and I have shared it with the office crew too.
posted by lesleyoneill | on 4/12/2012

rating

very good used 1 tsp hot sauce instead of 2 and for us it was enough would make again for company but would double the recipe
posted by macraesandra | on 1/10/2012

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This was very yummy and very easy to make. I will definitely be making this again, maybe try it with cashew nuts and raisins. I used crunchy peanut butter and it turned out great :)
posted by ilovetocook04 | on 12/12/2011

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This recipe is super easy and it can be adjusted to likes and dislikes very easily. I substituted orange peppers for the pineapple, and served it over rice. Excellent!
posted by halogen | on 11/20/2011

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Definitely a keeper. I substitued crunchy peanut butter for plain for added crunch.
posted by a cook | on 11/15/2011

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Super easy and delicious. I substituted chunky peanut butter and it turned out just fine. I also added a teaspoon of Sambal Oelek (Ground Chili Sauce)to spice it up a bit more. Would definitely make again. Like "cook" I also steamed my brocolli at the end. Take out taste at home!
posted by a cook | on 11/12/2011

rating

This tastes great, pretty easy to make. Fresh ginger makes all the difference. One change I would make is don't cook the broccoli so soon, when it sits for too long it gets mushy. Cook the broccoli at the end after chicken is done.
posted by a cook | on 11/9/2011