Wednesday, October 15, 2008

Orange-Chicken Rice Bowl

1 lb. boneless skinless chicken breasts, cut into strips
red pepper flakes, to taste
1/4 cup Kraft Asian Toasted Sesame Dressing
1/4 cup orange juice
3 cups frozen stir-fry vegetables
3 cups hot cooked long-grain rice
1/4 cup chopped, salted peanuts

Heat large nonstick skillet on medium-high heat. Add chicken and pepper flakes; stir-fry 5 to 7 minutes or until cooked through.
Stir in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.
Serve over rice. Sprinkle with nuts.

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