Kung Pao Chicken

This recipe is one I found in the Kraft What’s Cooking Festive 2011 magazine insert. I made a few slight changes to make it gluten free. We enjoy this tasty dish quite often.

INGREDIENTS

1/4 cup water

5 cups small fresh broccoli florets

1/4 cup GF Catalina dressing, divided

1/4 GF peanut butter

1 tablespoon GF reduced-sodium soy sauce

2 teaspoons Sriracha sauce (hot chilli sauce)

1/8 tsp ground black pepper

4 green onions, divided

2 cloves garlic, minced

1 tablespoon minced gingerroot

1 pound boneless skinless chicken thighs, cut into bite sized pieces

1 14oz can pineapple tidbits, drained

DIRECTIONS

Place the water and broccoli in a non-stick skillet, cover and cook over high heat for about 5 minutes or until starts to wilt but still a la dente.

Simmer on medium-low heat 5 in or until crisp-tender. 

Meanwhile, mix 2 tbsp 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.