1/4 cup Catalina dressing, divided
1/4 cup chunky or creamy peanut butter (your choice)
1 Tbsp. lite soy sauce
2 tsp. chili sauce
2 cloves garlic, minced
1 Tbsp. minced gingerroot
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
Mix 2 Tbsp. dressing, peanut butter, soy sauce and chili sauce until well blended; set aside. Heat remaining dressing in skillet on medium 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. Transfer chicken to serving plate. Serve with your choice of side (salad, veggies, etc.).
Made this again tonight and still think it's soooo delicious. Tonight I was 80 when I started eating and I decided to not take any insulin. A few hours later I was only 140. So who knows how many carbs are in this thing! Of course, your insulin intake will depend on your sides, too.
|Kung Pao Chicken|