Firecracker Chicken Stir-Fry

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photo by:kraft

Bright with red peppers and snow peas, this Firecracker Chicken Stir-Fry is almost as good-looking as it is delicious!

time

prep:

20 min

total:

20 min

servings

total:

4 servings, 1-1/2 cups each

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What You Need

Tbsp. oil

lb. boneless skinless chicken breasts, cut into strips

cloves garlic, minced

red bell pepper, cut into strips

cup snow peas

can (8 oz.) sliced water chestnuts, drained

1/3

cup KRAFT Lite Asian Toasted Sesame Dressing

1/4

tsp. crushed red pepper

cups hot cooked long-grain white rice

It's for dipping and dunking and mixing-upping. And yes, for salad too.

Make It

HEAT oil in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 4 min. or until chicken is evenly browned.

ADD pepper strips and snow peas; stir-fry 2 to 3 min. or until peppers are crisp-tender and chicken is done. Add water chestnuts, dressing and crushed pepper; stir-fry 2 min. or until heated through.

SERVE over rice.

Kraft Kitchens Tips

Special Extra

Garnish with sliced green onions just before serving.

Special Extra

For more heat, use 1/2 tsp. crushed red pepper.

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cheftam02

posted:11/11/2011

Very good. I didn't use the oil, to save calories, but it's not needed. I used 2 med. red peppers and 1 med. green pepper and substituted sugar snap peas for the snow peas. I also marinated my chicken for about 30 minutes in an additional 1/3 cup of dressing. Delicious!

a cook

posted:10/4/2011

So easy. Even tossed together with leftover, cooked chicken breast and sub frozen veggies. A regular go-to.

alawbabe

posted:9/20/2011

I made a few alterations in that I marinated the chicken in the dressing first. I also added more dressing while cooking the veggies and added soy sauce. I also added some chicken broth and cornstarch at the end for lots of extra sauce. After all this, it was excellent and even my husband (very picky) and kids liked it.

marcibl

posted:8/29/2011

My husband and kids loved this recipe. My 8 y.o. daughter thought it was a little spicey but the rest of us thought it was perfect. I'll definitely make this again.

jamimom50

posted:6/4/2011

Talk about your easy recipe. I did add a bit of chicken broth/corn starch to increase the sauce, and I used haricot vert, cut into thirds, because it's what I had on hand. Other than that, followed the recipe, boys and man loved!

heatherh415

posted:5/31/2011

Very quick and easy to make! It is a dish for the family and they loved it too! We will be having this one again in the future! It's so nice to have something other than pasta and jambalaya.

MarilynBeebe01

posted:4/23/2011

This is truly a keeper. My husband is not crazy about stir-fry but will eat them occasionally. This one he liked and wants to have it again. I stuck to the recipe but since we like more sauce for the rice, I added some chicken broth, a little corn starch and a little more of the dressing. It was perfect. Only a pinch of the red pepper and it was hot enough for us.

1RitaJane

posted:4/2/2011

I have already made this meal 3 times in the last 5 weeks. Very Good!

laurenw9

posted:3/10/2011

This was fabulous! I didn't use the water chestnuts and used an Asian veggie medley instead! I will definitely make this again!! We only had a small amount of leftovers!!

kellensmom

posted:3/4/2011

This recipe was delish! it was easy to make as well