Chinese cuisine is one of our boys favorite takeout meals and yes there are occasions when we will splurge and grab some when we are going to be out late. But when we are at home this Kung Pao Chicken hits the spot. Quick and easy to get on the table when you are in a hurry on those busy weeknights. This recipe does have a little zip to it, but can be easily adjusted to suit your taste.
I bet you have all the ingredients in your pantry too!
This meal was quick & easy and on the table in less than 30 minutes. Here’s a little tip…cut your chicken into chunks before freezing it, then your time in the kitchen will go even quicker.
We served the Kung Pao Chicken will steamed broccoli and rice, making it a meal that was not only budget friendly but also good for us.
- 1 - 1½ pounds boneless, skinless chicken, diced into ¼ inch pieces
- ¼ cup Catalina Dressing, divided
- ¼ cup peanut butter, creamy
- 1 tablespoon soy sauce
- 1-2 teaspoons chili sauce - depending on how hot you like it
- 2 cloves garlic, minced
- 1 tablespoon minced gingerroot - we used Gourmet Gardens
- In a small bowl, mix together 2 tablespoons dressing, peanut butter, soy sauce and chili sauce. Set aside.
- In a large skillet, heat remaining dressing, add garlic and ginger, cook and stir 1 minute
- Add the chicken, cook 2 minutes stirring frequently
- Stir in peanut butter mixture and cook 5-7 minutes or until chicken is done and sauce is thickened, stirring frequently
- Transfer chicken to plate and serve with broccoli and rice
Original recipe from Kraft Food & Family Magazine