|Kraft Kung Pao Chicken|
5c small fresh broccoli florets
1/4c catalina dressing
1/4c peanut butter
1 T soy sauce
2 tsp sriracha
1/8 tsp black pepper
4 green onions (I left these out for the sake of the kiddies)
2 garlic minced
1lb chicken thighs cut in bite size pieces (I used chicken breasts cut in pieces)
1 can of pineapple tidbits
Bring water to a boil in a large skillet. Add broccoli and cover. Simmer on medium-low for 5 minutes. Meanwhile mix together 2 T of the dressing, peanut butter, soy sauce, sriracha and pepper until well blended. Set aside. Cut 3 of the green onions into 1" pieces, and thinly slice the remaining onion. Remove broccoli from skillet; cover and keep warm. Heat remaining dressing on medium-high and add garlic & ginger. Cook, stirring, 1 minute. Add chicken, cook 2 minutes stirring frequently. Stir in peanut butter mixture, 1" onion pieces and pineapple. Cook 5-7 minutes or until chicken is done and sauce has thickened, stirring frequently to scrape up the brown bits. Transfer Chicken mixture to a platter, top with thinly sliced onions and surround with broccoli.
I served it a little differently though. I mixed the broccoli into the chicken mixture (at the end, when the chicken was done cooking) and served everything over rice. It was fantastic!