HEAT oil in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry until chicken browned.
ADD blanched fresh vegetables (I used snow peas, broccoli, and red pepper strips); stir-fry 5 to 7 min. or until peppers and broccoli are crisp-tender and chicken is done. Add water chestnuts, dressing and soy sauce; stir-fry 3-5 min. or until heated through.
SERVE over prepared, warm quinoa.