• 4servings
  • 30minutes
  • 340calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, H, D, E
MineralsMagnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup water

  2. 5 cups small fresh broccoli florets

  3. 1/4 cup KRAFT Classic CATALINA Dressing , divided

  4. 1/4 cup PLANTERS Creamy Peanut Butter

  5. 1 Tbsp. lite soy sauce

  6. 2 tsp. chili sauce

  7. 2 cloves garlic , minced

  8. 1 Tbsp. minced gingerroot

  9. 1 lb. boneless skinless chicken thigh s, cut into bite-size pieces

Instructions Jump to Ingredients ↑

  1. 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 well blended.

  2. 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.

  3. SPOON onto plate with broccoli.


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