Kung Pao Chicken Recipe
Author: Kraft
Follow this Kung Pao Chicken Recipe for a homemade version of the classic take-out dish.
  • ¼ cup water
  • 5 cups small fresh broccoli florets
  • ¼ cup creamy peanut butter
  • 1 Tbsp. lite soy sauce
  • 2 tsp. Thai chili sauce
  • ¼ cup KRAFT Classic CATALINA Dressing, divided
  • 2 cloves garlic, minced
  • 1 Tbsp. minced gingerroot
  • 1 lb. boneless skinless chicken thighs, cut into bite-size pieces
  • 2 green onions, sliced
  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 peanut butter, soy sauce, chili sauce and 2 Tbsp. dressing until blended.
  2. Transfer broccoli to serving plate; cover to keep warm. Heat remaining dressing in same 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 browned bits from bottom of skillet.
  3. Spoon chicken mixture next to broccoli; sprinkle with onions.
Recipe by Market Basket at https://marketbasketfoods.com/kung-pao-chicken-recipe/