Sweet-and-Spicy Chicken Stir-Fry

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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, 1-3/4 cups each

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What You Need

lb. boneless skinless chicken breasts, cut into 1-inch pieces

Tbsp. oil

cups cut-up mixed fresh vegetables (red and green bell peppers, baby carrots, mushrooms, snow peas)

clove garlic, minced

1/4

cup KRAFT Classic CATALINA Dressing

Tbsp. hoisin sauce

1/4

tsp. crushed red pepper

cups hot cooked long-grain white rice

Make It

COOK and stir chicken in hot oil in large skillet on high heat 3 min.

ADD vegetables and garlic; cook and stir 5 to 6 min. or until chicken is lightly browned.

STIR in all remaining ingredients except rice; cook 2 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally. Serve over rice.

Kraft Kitchens Tips

Variation

Substitute frozen mixed stir-fry vegetables for the fresh vegetables and/or soy sauce for the hoisin sauce.

Substitute

Substitute small broccoli florets or drained, canned baby corn for some of the vegetables.

Make it Easy

Purchase cut-up vegetables from the salad bar at your local market - you can buy just the types and amounts of vegetables that you need.

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lorynstarstorm

posted:10/14/2011

LOVED this recipe! I didn't have hoisen sauce, so I used soy sauce. The catalina dressing is a perfect touch of sweetness. My 1 1/2 year old loved it too!

kellieetter

posted:7/18/2011

Amazing!!! I was worried it wouldn't turn out good but I was very impressed!! I used a frozen stir fry mix for veggies. My family loved it and this will be a staple in our home!!

sticky48

posted:6/2/2011

Spectacular!!! This recipe is boss. I made it like six times! It's now becoming my favorite dish.

a cook

posted:5/31/2011

It was very easy. I didn't have the sauce used in the recipe so I just used the spicy honey BBQ sauce. It was great and my family loved it.

cutekate58

posted:3/24/2011

This was super good! I used broccoli, cauliflower, snap peas, and baby carrots. Next time I will double the recipe, though. We did not have any leftovers after feeding my husband, myself, and our three-year-old. Based on the recipe, it does not make a lot.

kellacollins

posted:3/24/2011

This was great! I used pork instead of chicken because that's what I had but the sauce is surprisingly terrific. I also just happened to have cut up pineapple on hand that I served on the side which paired really well. In fact, next time I'll throw the pineapple right in. Also will probably add a little more crushed red pepper. We like alot of spice around here!

a cook

posted:3/1/2011

I would suggest cooking everything at medium or medium high heat because high heat made the chicken slightly tough-I'll try that next time! I only had a little bit of Catalina dressing in my fridge so I used Balsamic Vinaigrette for the remainder of the measurement (I saw another Asian recipe on the website so I had the idea already in my head). I used a frozen (but thawed it out ahead of time) broccoli/carrots/water chestnuts medley that I already had on hand so I didn't have to go to the store. It had a fantastic flavor so I will most certainly be making this again!!

cindy97

posted:2/26/2011

substituted pork for chicken added pineapple chunks, and marinated the pork in pineapple juice. Super good.

tarayum

posted:1/27/2011

Really yummy! I used a frozen red pepper blend. I might add pineapple next time.

shdwmac

posted:1/3/2011

Love this recipe! Super easy and very flavorful! YUM! I couldn't find hoisen sauce at my local store so I bought a schzechuan sauce instead. Love that you can really use any veggie you want and comes out great!