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water broccoli florets dressing peanut butter soy sauce chili sauce garlic gingerroot boneless skinless chicken thighs
Viewed: 28 - Published at: 7 years agoIngredients
- 1/4 cup water
- 5 cups small fresh broccoli florets
- 1/4 cup KRAFT Classic CATALINA Dressing, divided
- 1/4 cup creamy peanut butter
- 1 Tbsp. lite soy sauce
- 2 tsp. Thai chili sauce
- 2 cloves garlic, minced
- 1 Tbsp. minced gingerroot
- 1 lb. boneless skinless chicken thighs, cut into bite-size pieces King Sooper's 1 lb For $1.19 thru 02/09
Method
- Bring water to boil in large nonstick skillet.
- Add broccoli; cover.
- Simmer on medium-low heat 5 min.
- or until crisp-tender.
- Meanwhile, mix 2 Tbsp.
- dressing, peanut butter, soy sauce and chili sauce until blended.
- Transfer broccoli to serving plate; 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; cook 5 to 7 min.
- or until chicken is done and sauce is thickened, stirring frequently to scrape up browned bits from bottom of skillet.
- Spoon onto plate with broccoli.
