Kung Pao Chicken

4
Servings
30m
Prep Time
15m
Cook Time
45m
Ready In


"This a recipe I found in a Kraft What’s Cooking magazine,the Festive 2011 issue."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (314.8 g)
  • Calories 363.7
  • Total Fat - 17.9 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 153.1 mg
  • Sodium - 689.7 mg
  • Total Carbohydrate - 18.3 g
  • Dietary Fiber - 4.7 g
  • Sugars - 7.5 g
  • Protein - 35 g
  • Calcium - 86.9 mg
  • Iron - 2.7 mg
  • Vitamin C - 122.5 mg
  • Thiamin - 0.2 mg

Step 1

Place the water and broccoli in a non-stick skillet, cover and cook over high heat for about 5 minutes or until crisp tender.

Step 2

Meanwhile, mix 2 tablespoons dressing, peanut butter, soy sauce, Sriracha sauce and pepper until well blended; set aside.

Step 3

Cut 3 green onions into 1 inch pieces; thinly slice remaining onions.

Step 4

Remove broccoli from skillet; cover to keep warm. Heat remaining dressing in skillet on medium-high heat.

Step 5

Add garlic and ginger; cook and stir 1 min.

Step 6

Add chicken; cook 2 min, stirring frequently.

Step 7

Stir in peanut butter mixture, 1 inch onion pieces and pineapple; cook 5-7 min or until chicken is done and sauce is thickened, stirring frequently to scrape up browned bits from bottom of skillet.

Step 8

Transfer chicken mixture to platter; top with thinly sliced onions; surround with broccoli.

Step 9

Serve with hot cooked rice.

Tips & Variations


No special items needed.

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