Kung Pao Chicken
August 12, 2014
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, Vegetables, Chinese, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Halloween, July 4th, Mother's Day, Regional Holiday, Summer, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Spicy, Spring more
"This a recipe I found in a Kraft What’s Cooking magazine,the Festive 2011 issue."
- 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
Place the water and broccoli in a non-stick skillet, cover and cook over high heat for about 5 minutes or until crisp tender.
Meanwhile, mix 2 tablespoons dressing, peanut butter, soy sauce, Sriracha sauce and pepper until well blended; set aside.
Cut 3 green onions into 1 inch pieces; thinly slice remaining onions.
Remove broccoli from skillet; 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, 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.
Transfer chicken mixture to platter; top with thinly sliced onions; surround with broccoli.
Serve with hot cooked rice.
Tips & Variations
No special items needed.