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Sweet-and-Spicy Chicken Stir-Fry

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video by: kraft
25 minutes isn’t a lot of time to pull off a full-fledged main dish. But it’s all you need to serve up this family-pleasing, Asian-inspired bowl of warm chicken and veggies.
time
prep:
25 min
total:
25 min
servings
total:
4 servings, 1-1/2 cups each
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posted:
8/24/2007
This was really good but next time I think I will double or triple the amount of sauce it uses because it was too dry and I like saucy Oriental food.
posted:
8/22/2007
This one tasted almost like the food at the chinese restaurant (even better).
posted:
7/31/2007
Easy to make and very tasty.
posted:
7/12/2007
Delicious and easy to make. I spiced it up a bit, adding a tbls. of cooking sherry to the raw chicken, sauteéd 3 dried "pico de gallo" chiles in the oil before adding the chicken(removing them before adding it), and a few drops of sesame oil during cooking.
posted:
6/19/2007
WONDERFUL!
posted:
6/14/2007
This was delicious! I doubled the sauce as was recommended by others. My only concern is that cooking the chicken on high heat for 3 minutes browned the chicken--before the recipe states the chicken should be browned. Next time, I will cook some of the vegetables for a few minutes first, remove them from the pan, then cook the chicken.
posted:
5/24/2007
good, people, liked it
posted:
5/21/2007
I used almost 1/2 cup Catalina Fat Free Dressing and 1 tsp sriracha sauce... and added pineapple chunks
posted:
5/11/2007
We had this for dinner tonight and it was a real hit. This will become a menu favorite and is special enough to serve for company. Read the reviews and took their advice and doubled the sauce and it was just perfect.
posted:
5/8/2007
This is a great recipe. My husband loved it. I doubled the sauce (Hoison, Catalina and Red pepper flakes) as other's had suggested. For veggies I used red and green peppers, onions, carrots and snow peas. Served over white rice. Fantastic!!!
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