Kung Pao Chicken

Ingredients

• 5 cups broccoli florets fresh
• 0.3 cup classic catalina dressing divided kraft
• 0.3 cup creamy peanut butter 
• 2 cloves garlic minced
• 1 Tbsp gingerroot minced
• 2  green onions sliced
• 1 lb chicken thighs boneless skinless cut into bite-size pieces
• 1 Tbsp lite soy sauce 
• 2 tsp thai chili sauce 
• 0.3 cup water 

Equipment

• frying pan

Directions

1. Bring water to boil in large nonstick skillet.
2. Add broccoli; cover. Simmer on medium-low heat 5 min. or until crisp-tender. Meanwhile, mix peanut butter, soy sauce, chili sauce and 2 Tbsp. dressing until blended.
3. Transfer broccoli to serving plate; cover to keep warm.
4. Heat remaining dressing in same skillet on medium-high heat.
5. Add garlic and ginger; cook and stir 1 min.
6. 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 browned bits from bottom of skillet.
7. Spoon chicken mixture next to broccoli; sprinkle with onions.