Ingredients
- 1/4 cup water
- 5 cups fresh broccoli florets (small)
- Kraft Catalina dressing (1/4 cup, divided)
- 1/4 cup peanut butter (Kraft smooth peanut butter)
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons Sriracha sauce (hot chilli sauce)
- 1/8 teaspoon ground black pepper
- 4 green onions, divided
- 2 cloves garlic, minced
- 1 tablespoon gingerroot, minced
- 1 pound boneless skinless chicken thighs (cut into bite sized pieces)
- 1 cup fresh pineapple chunks (I use a 14oz can of pineapple tidbits, drained)
How to Make
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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.
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Step 2: Meanwhile, mix 2 tablespoons dressing, peanut butter, soy sauce, Sriracha sauce and pepper until well blended; set aside.
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Step 3: Cut 3 green onions into 1 inch pieces; thinly slice remaining onions.
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Step 4: Remove broccoli from skillet; cover to keep warm. Heat remaining dressing in skillet on medium-high heat.
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Step 5: Add garlic and ginger; cook and stir 1 min.
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Step 6: Add chicken; cook 2 min, stirring frequently.
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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.
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Step 8: Transfer chicken mixture to platter; top with thinly sliced onions; surround with broccoli.
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Step 9: Serve with hot cooked rice.
We hope you enjoy this recipe!
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