Follow this Kung Pao Chicken Recipe for a homemade version of the classic takeout dish. This tasty dish also qualifies as a Healthy Living recipe.
What You Need
Original recipe yields 4 servings
1/4 cup water
5 cups small fresh broccoli florets
1/4 cup creamy peanut butter
1 Tbsp. lite soy sauce
2 tsp. Thai chili sauce
1/4 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
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Let's Make It
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.
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.
Spoon chicken mixture next to broccoli; sprinkle with onions.
Serve over hot cooked long-grain brown or white rice.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.