Spicy Peanut Chicken with Pineapple
- 1/3 cup Kraft Catalina Dressing
- 2 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. corn starch
- 1/4 tsp. cayenne pepper
- 1 Tbsp. oil
- 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
- 3 cloves garlic, minced
- 2 tsp. grated gingerroot
- 1 red pepper, chopped
- 1 zucchini, cut lengthwise into quarters, then sliced crosswise
- 1 can (14 fl oz/398 mL) pineapple chunks in juice, drained
- 1/2 cup dry roasted peanut
- 2 green onions, sliced
- Whisk dressing, soy sauce, corn starch and cayenne pepper until blended.
- Heat oil in large skillet on medium-high heat.
- Add chicken; cook and stir 3 min.
- Add garlic and ginger; cook 1 min., stirring constantly.
- Stir in vegetables; cook and stir 3 min.
- or until chicken is done and vegetables are crisp-tender.
- Add dressing mixture; cook and stir 1 min.
- or until thickened.
- Stir in pineapple and nuts; cook 1 min.
- or until pineapple is heated through.
- Sprinkle with onions.
soy sauce, corn starch, cayenne pepper, oil, chicken breasts, garlic, gingerroot, red pepper, zucchini, pineapple, peanut, green onions
Taken from www.kraftrecipes.com/recipes/spicy-peanut-chicken-pineapple-173304.aspx (may not work)