1/4 cup water
5 cups small fresh broccoli florets
1/4 cup Catalina dressing, divided
1/4 cup creamy peanut butter
1 Tbsp. lite soy sauce ( I used reduced sodium soy sauce)
2 tsp. chili sauce
2 cloves garlic, minced
1 tbsp. minced ginger root
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
Bring water to boil in large nonstick skillet. Add broccoli; cover. Simmer on medium-low heat 5 minutes or until crisp tender. ( I steamed the broccoli.) Meanwhile, mix 2 tbsp. dressing, peanut butter, soy sauce and chili sauce until well blended set aside Remove broccoli from skillet; set aside. Heat remaining dressing in skillet on medium-high heat. Add garlic and ginger root; cook and stir 1 minute. Add chicken; cook 2 minutes, stirring frequently. Stir in peanut butter mixture; cook 5 to 7 minutes or until chicken is done and sauce is thickened, stirring frequently to scrape up brown bits from bottom of skillet. Transfer chicken and broccoli to serving plates. Serve with hot cooked rice.
From Kraft food Food and Family magazine Fall 2011 issue
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