Kung Pao Chicken

• 1/4 cup water
• 5 cups small fresh broccoli florets
• 1/4 cup Kraft Catalina Dressing, divided
• 1/4 cup Kraft Smooth Peanut Butter
• 1 Tbsp. reduced-sodium soy sauce
• 2 tsp. Sriracha sauce (hot chili sauce)
• 1/8 tsp. ground black pepper
• 4 green onions, divided
• 2 cloves garlic, minced
• 1 Tbsp. minced gingerroot
• 1 lb. (450 g) boneless skinless chicken thighs, cut into bite-size pieces Safeway 1 lb For $1.99 thru 02/09
• 1 cup fresh or drained canned pineapple chunks

1. Bring water to boil in large skillet.
2. Add broccoli; cover.
3. Simmer on medium-low heat 5 min.
4. or until crisp-tender.
5. Meanwhile, mix 2 Tbsp.
6. dressing, peanut butter, soy sauce, Sriracha sauce and pepper until well blended; set aside.
7. Cut 3 green onions into 1-inch pieces; thinly slice remaining onion.
8. Remove broccoli from skillet; cover to keep warm.
9. Heat remaining dressing in skillet on medium-high heat.
10. Add garlic and ginger; cook and stir 1 min.
11. Add chicken; cook 2 min., stirring frequently.
12. Stir in peanut butter mixture, 1-inch onion pieces and pineapple; cook 5 to 7 min.
13. or until chicken is done and sauce is thickened, stirring frequently to scrape up browned bits from bottom of skillet.
14. Transfer chicken mixture to serving plate; top with sliced onions.
15. Surround with broccoli.

water, broccoli florets, dressing, butter, soy sauce, sriracha sauce, ground black pepper, green onions, garlic, gingerroot, chicken thighs, pineapple

Taken from www.kraftrecipes.com/recipes/kung-pao-chicken-127976.aspx (may not work)