Main dishes

Kung Pao Chicken

photo by:kraft

One word AWESOME! Tasted like I bought it from a restaurant. Great make ahead dish. I would just suggest if you do that make rice the night of. My nine year old autistic s...read more

posted by

LORESHA

on 12/29/2012

time

prep:

30 min

total:

30 min

servings

total:

4 servings, 1-1/2 cups each

add your photo

add to shopping list

add to recipe box

send/share

What You Need

1/4

cup water

cups small fresh broccoli florets

1/4

cup KRAFT Classic CATALINA Dressing, divided

1/4

cup PLANTERS Creamy Peanut Butter

Tbsp. lite soy sauce

tsp. chili sauce

cloves garlic, minced

Tbsp. minced gingerroot

lb. boneless skinless chicken thighs, cut into bite-size pieces

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 2 Tbsp. dressing, peanut butter, soy sauce and chili sauce until well blended.

TRANSFER broccoli to serving plate; cover to keep warm. Heat remaining dressing in 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 up browned bits from bottom of skillet.

SPOON onto plate with broccoli.

Kraft Kitchens Tips

Serving Suggestion

Serve over hot cooked rice.

Special Extra

Garnish with sliced green onions just before serving.

Rate recipes, or edit your previous ratings and more. Sign In

LORESHA

posted:12/29/2012

One word AWESOME! Tasted like I bought it from a restaurant. Great make ahead dish. I would just suggest if you do that make rice the night of. My nine year old autistic son who's extremely picky about his food ate two servings. Will definitely be adding this to our family recipe book and making triple the amount next time! Thanks

marielolson

posted:12/27/2012

I made a test recipe a few weeks ago and after my husband and I approved, made double the recipe for company over the Christmas holiday - was delicious - a real winner with all age groups. Even some of the grandchildren who won't eat anything "green" gobbled it up. I did cut down on the mushrooms - one 8oz. package for the double recipe and that was plenty for us.

Julie1423

posted:1/31/2012

This is delicious, we love it. Relatively quick. I only wish the chicken would brown up better, maybe I should brown before adding the dressing.

cutenycgal810c

posted:12/31/2011

Made this for dinner last night. It is a good dish when you need to make something quick and these ingredients are all in your pantry already. It is not a "wow" dish so it's not something that I would serve to company. I agree with the other reviews- it is a little bit too peanut buttery, so next time I will decrease the peanut butter by half. Also it's not spicy at all so if you like spice, you'll need to add some red pepper flakes to it.

a cook

posted:12/7/2011

i tried this recipe and found it a little too peanut butterish. next time i might decrease the amount of peanut butter in half or just add more chili sauce. still very tasty.

Jarholly

posted:12/1/2011

The family loved it! Very easy to make.

Bride724

posted:10/17/2011

This recipe is AMAZING. My husband loved it and it's gluten free! Delicious and we will be making it again soon!

NCPeters01

posted:10/17/2011

We loved this recipe! Super Yummy! Easy and much healthier than the take out version.

heathyre

posted:9/20/2011

This was great! We added crushed red pepper flakes and peanuts, and it turned out really well.

a cook

posted:9/16/2011

Yes, the ingredients do sound odd, and I wasn't sure what to expect, but much to my surprise, it was WONDERFUL! My very picky husband ended up fighting our kids for the last bits of this. They also begged me to make it again, which I will. Pretty easy to make as well.