Tuesday, October 11, 2011

Kung Pao Chicken

My Mother in Law got me a subscription to Kraft's Food and Family magazine and it always has a lot of very simple and tasty recipes. This recipe for Kung Pao chicken totally threw me off because it calls for Catalina dressing. Even though that sounds totally odd, it ended up tasting good and you don't have to use any other oil to fry the other ingredients.

Kung Pao Chicken recipe

You will need some chili sauce, chicken, Catalina dressing (I actually used light and saved even more fat) broccoli, peanut butter, ginger, garlic and soy sauce. Please note my husband in the background eating Sonic hot dogs. He still will not touch chicken.

ginger and garlic
Chop up your garlic and ginger. Those two together just smell like delicious to me.

Cut up the chicken, I have mine on a cute Corelle plate.

making the sauce
Mix up the soy sauce, chili sauce and peanut butter with 2 tablespoons of the dressing.

I would add a little rice wine vinegar to this as well if you have it on hand, it was a little thick.

Now that we are prepped lets start cooking. Get some water in a pan and throw in the broccoli, you just want to steam this for a few minutes until it is done to your liking.

broccoli steamed
Green and tasty! Get it out of the pan.

dressing down
Put the remaining dressing in the pan with the ginger and garlic and fry it up.

chicken in
Add the chicken to the pan and cook for a couple of minutes.

almost done
Add in the sauce and cook for about 7 minutes.

Kung Pao Chicken
Looking awesome and ready to eat.

Kung Pao Chicken
I added a little salt and lemon to the broccoli and it was delicious. The chicken was tasty and so easy to make. The sauce was a little thick, but that is easily fixed with a little vinegar or even just some water.


  1. Interesting -

    I LOVE Catalina - actually just finished a bottle of it -

  2. How strange that you use peanut butter and catalina to get that kung pao taste... I gotta try it!

  3. this looks good!

    i love your blog a lot, i'm glad you're updating it again