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

1. Whisk dressing, soy sauce, corn starch and cayenne pepper until blended.
2. Heat oil in large skillet on medium-high heat.
3. Add chicken; cook and stir 3 min.
4. Add garlic and ginger; cook 1 min., stirring constantly.
5. Stir in vegetables; cook and stir 3 min.
6. or until chicken is done and vegetables are crisp-tender.
7. Add dressing mixture; cook and stir 1 min.
8. or until thickened.
9. Stir in pineapple and nuts; cook 1 min.
10. or until pineapple is heated through.
11. 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)