Kung Pao Chicken

Recipe courtesy of Kraft.ca

Ingredients:
¼ C water
5 C small fresh broccoli florets
¼ C Catalina dressing
¼ C smooth peanut butter
1 tbsp reduced-sodium soy sauce
2 tsp hot chili sauce
1/8 tsp ground black pepper
4 green onions
2 cloves garlic, minced
1 tbsp minced gingerroot
450 g (1 lb) boneless skinless chicken thighs, cut into bite sized pieces
1 C fresh or canned pineapple chunks
Method:
? Bring water to boil in a large skillet. Add broccoli; cover. Simmer on medium-low heat for 3 minutes or until crisp-tender. Meanwhile, mix 2 tbsp Catalina dressing, peanut butter, soy sauce, hot chili sauce and pepper until well blended; set aside. Cut 3 green onions into 1 inch pieces; thinly slice remaining onion.
? Remove broccoli from the skillet; cover to keep warm. Heat remaining dressing in skillet on medium-high heat. Add garlic and ginger; cook and stir for 1 minute. Add chicken, cook for 2 minutes, stirring frequently. Stir in peanut butter mixture, 1 inch onion pieces and pineapple; cook 5 to 7 minutes 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.
Makes 4 servings; count each serving as 1 fat, 3 protein and ½ fruit.
Recipe courtesy of Kraft.ca