Recipe: Kung Pao Chicken

Pretty sure that this is not what most authentic restaurants would describe as Kung Pao Chicken, but hey! It's tasty, and that's what the recipe claimed it was. Originally.

It *is* dairy-free and soy-free, since it uses substitutes for what the recipe originally called for: soy sauce and Catalina dressing.

Ingredients
5 c. broccoli pieces, about 2 large stalks
1/4 c. Catalina dressing OR all of Sub1, divided
1/4 c. creamy peanut butter
2 Tbsp. soy sauce OR all of Sub2
2-3 tsp. Sriracha chili sauce
3 cloves garlic, minced
1 Tbsp. minced gingerroot
1 lb. boneless skinless chicken thighs, cut into bite-size pieces

Sub1, Catalina dressing substitute
1/4 c. sugar
1/2 tsp. salt
1 dash paprika
1/8 tsp. chili powder
1/8 tsp. dry mustard
1/8 c. cider vinegar
1/6 c. ketchup
1/4 c. corn oil

Sub2, Soy sauce substitute
1 packet beef bullion (+ 1 tsp. salt if sodium-free)
1 Tbsp. red wine vinegar
1 tsp. balsamic vinegar
2 tsp. molasses

Directions

Start rice cooking.

Steam broccoli 5 min. or until crisp-tender. If using broccoli stems, steam stems for an additional five minutes before florets.

Meanwhile, mix 2 Tbsp. dressing, peanut butter, soy sauce and chili sauce until well blended.

Cover broccoli to keep warm; reserve steaming water. 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. Add 1/4+ c. water from broccoli steamer as necessary.

Add broccoli to chicken mixture and fold in. Serve with rice.