- 4
- 30 mins
- 30 mins
0/5
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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
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.