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KUNG PAO CHICKEN

1,051 views · Published 21 June 2014 · 6:29 · Indexed 28 September 2026

Channel: Patrick Barton · 2014 · People & Blogs

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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 

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