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KUNG PAO CHICKEN
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KUNG PAO CHICKEN
INGREDIENTS
- 1 lb boneless, skinless chicken thighs cut into bite sized pieces.
- 4 Tbs Kraft Classic Catalina Dressing.- divided.
- 1/4 Cup creamy peanut butter.
- 1 Tbs lite soy sauce.
- 3 tsp chili sauce
- 1 1/2 Tbs/2 cloves minced garlic
- 1 to 2 Tbs of minced gingerroot
DIRECTIONS
1. Mix peanut butter, chili sauce, soy sauce, and Catalina dressing thoroughly until all have recombined into a paste. Set aside.
2. Over medium-high heat, add remaining 2 Tbs of Catalina dressing, garlic, and ginger to skillet. Quickly add chicken to skillet.
3. Cook chicken for 2 minutes stirring often.
4. Stir in peanut butter paste and cook 5 to 7 minutes or until chicken is done.
COOKS NOTE -- Stir frequently. When skillet begins to get brown and sticky on the bottom, don't panic! Scrape the brown crusty bits off the bottom. Those bits are caramelized gold. You want them. If you're worried about burning something, just reduce your heat and continue cooking til done.
5. Serve with steamed broccoli and ENJOY!!! :-)
NUTRITIONAL INFO PER SERVING
Makes: 4 servings, 1-1/2 cups each
Calories 310
Total fat 17g
Saturated fat 3.5g
Cholesterol 105mg
Sodium 500mg
Carbohydrate 15g
Dietary fiber 4g
Sugars 8g
Protein 25g
Vitamin A 60%DV
Vitamin C 70%DV
Calcium 6%DV
Iron 10%DV
FOLLOW ME ON GOOGLE PLUS
P. Barton
INGREDIENTS
- 1 lb boneless, skinless chicken thighs cut into bite sized pieces.
- 4 Tbs Kraft Classic Catalina Dressing.- divided.
- 1/4 Cup creamy peanut butter.
- 1 Tbs lite soy sauce.
- 3 tsp chili sauce
- 1 1/2 Tbs/2 cloves minced garlic
- 1 to 2 Tbs of minced gingerroot
DIRECTIONS
1. Mix peanut butter, chili sauce, soy sauce, and Catalina dressing thoroughly until all have recombined into a paste. Set aside.
2. Over medium-high heat, add remaining 2 Tbs of Catalina dressing, garlic, and ginger to skillet. Quickly add chicken to skillet.
3. Cook chicken for 2 minutes stirring often.
4. Stir in peanut butter paste and cook 5 to 7 minutes or until chicken is done.
COOKS NOTE -- Stir frequently. When skillet begins to get brown and sticky on the bottom, don't panic! Scrape the brown crusty bits off the bottom. Those bits are caramelized gold. You want them. If you're worried about burning something, just reduce your heat and continue cooking til done.
5. Serve with steamed broccoli and ENJOY!!! :-)
NUTRITIONAL INFO PER SERVING
Makes: 4 servings, 1-1/2 cups each
Calories 310
Total fat 17g
Saturated fat 3.5g
Cholesterol 105mg
Sodium 500mg
Carbohydrate 15g
Dietary fiber 4g
Sugars 8g
Protein 25g
Vitamin A 60%DV
Vitamin C 70%DV
Calcium 6%DV
Iron 10%DV
FOLLOW ME ON GOOGLE PLUS
P. Barton
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