Tuesday, May 29, 2012

EASY Kung Pao Chicken

I made this dish the other night for my family and it was a HUGE hit!  Both the kids and hubby loved it, so it's definitely making it to my list of go-to dinners.  It's very quick, uses on hand ingredients and really does taste great.  It's a Kraft recipe - thank you Kraft!  They always have wonderfully quick and delicious meal ideas.  I often find that they don't use enough seasoning for dishes, but this one was bang on.  Hope you enjoy it as much as we did!

Kraft Kung Pao Chicken

Kraft Kung Pao Chicken
1/4c water
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!