Main dishes

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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CSquaregirl01

posted:3/20/2013

My entire family---all 3 kids---loved this recipe!! I did double it--next time, I think I will triple it. Also, think I will add more of the crushed red pepper.

freakinidiot100

posted:3/19/2013

LOVE! This was so simple to make and I loved the dressing! I love stir fry because you can add in your vegetables to help make it healthy! I will be making this again!

rondaice

posted:2/24/2013

It was a quick meal that tasted great. I added a few more spices to make it super spicy. I will be making this again

a cook

posted:2/22/2013

I added some green onion . It was very good.

LanainTexas

posted:2/1/2013

My husband and I LOVE this recipe! We have it about every 10 days. I make it as per the recipe except to add a little more of the dressing for extra sauce. Love the crunchy fresh veggies! Another great whole food recipe!

sashalee1_2_3

posted:1/27/2013

Very easy! And good!

lalark

posted:1/9/2013

I've made this recipe a few times now, and last night's version was the best yet. I subbed four boneless pork loin chops for chicken (improved taste). I left out the water chestnuts but added six green onions, 1/3 lb. sliced, fresh mushrooms, doubled (to 1/2 tsp) red pepper flakes and teriyaki sauce. Sprinkled rice noodles over each serving for crunch. This dish is always applauded and great on a damp,chilly evening. Tastes like an entree from PF Chang's!

jeldon01

posted:12/20/2012

My husband and I love this dish and have it almost every week! We made a few tweaks - we doubled the amount of red pepper flakes (we like a bit more heat), we added about 3/4cup of canned pineapple tidbits (drained), substituted snow peas for about 1/2cup of regular green peas and don't include any water chestnuts.

pepperrose77

posted:8/30/2012

I added an orange pepper and a yellow pepper and sugar snap peas. I served over quinoa. Delicious!

Flower224

posted:3/22/2012

Great recipe. I did a few changes - didn't use snow peas nor water chesnuts. Added some brocoli (prob 1/2cup),a whole med sized onion chopped, and 1/2 green pepper. Took someone else's suggestion and marinated the chicken in the asian dressing for 45 minutes before cooking. Also sprinkled the top of each serving with some terkiki sauce and toasted sesame seeds. Served it with organic brown rice and some whole wheat tortillas. LOVED it. Was quick, healthy, and easy. Will have to turn down the heat a little bit since both my 2 year old and my husband asked me why it was so spicy. Darn.... great flavor :)