Kung Pao Chicken

By sleestack86

Ingredients

• 1/4 cup water
• 5 cups small fresh broccoli florets
• 1/4 cup KRAFT CATALINA Dressing, divided
• 1/4 cup PLANTERS Creamy Peanut Butter
• 1 Tbsp. lite soy sauce
• 2 tsp. chili sauce
• 2 cloves garlic, minced
• 1 Tbsp. minced gingerroot
• 1 lb. boneless skinless chicken thighs, cut into bite-size pieces

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

BRING water to boil in large nonstick skillet. Add broccoli; cover. Simmer on medium-low heat 5 min. or until crisp-tender. Meanwhile, mix 2 Tbsp. dressing, peanut butter, soy sauce and chili sauce until well blended.

TRANSFER broccoli to serving plate; 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; 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.

SPOON onto plate with broccoli.