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Main dishes

Chicken Stir-Fry with Jicama,Tomatillos and Red Peppers

Chicken Stir-Fry with Jicama,Tomatillos and Red Peppers recipe
photo by:kraft
Stir-frying is a quick cooking method that can be used for preparing Latino recipes as well as Asian recipes.
15 min
1 hr
4 servings
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What You Need

lb.   boneless skinless chicken breasts, cut into strips
cup  KRAFT Zesty Italian Dressing
slices   OSCAR MAYER Bacon, chopped
cup   sliced jicama (about 1 medium)
cup  quartered tomatillos
cup   sliced red bell peppers (about 1 medium)
tsp.  crushed red pepper
cups   hot cooked rice

Make It

PLACE chicken in resealable plastic bag. Add dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate at least 30 min. or up to 1 hour to marinate.

COOK bacon in large skillet on medium heat until crisp. Drain fat from skillet; set bacon aside. Remove chicken from marinade; discard marinade. Add chicken to same skillet; cook 4 min. or until evenly browned, stirring frequently. Add jicama, tomatillos, red bell peppers and crushed red pepper; mix well. Cook 3 min. or until chicken is cooked through, stirring occasionally.

SERVE over the rice.

Kraft Kitchens Tips

Substitute tomatoes for the tomatillos and/or green peppers for the red bell peppers.
Special Extra
Garnish with chopped cilantro or parsley just before serving.
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