Turn up the fun with a hot & spicy chicken stir-fry. Wok it up with Hot & Spicy Chicken, Peanut & Leek Skillet; almost as fun to make as it is to eat.
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Lite Asian Toasted Sesame Dressing
2 Tbsp. dry sherry
1 Tbsp. lite soy sauce
2 tsp. cornstarch
1/2 tsp. hot pepper sauce
1 Tbsp. oil
2 cloves garlic, minced
2 tsp. grated gingerroot
3 leek s, cut into 2-inch strips (1/2 cup)
1/4 tsp. crushed red pepper
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup PLANTERS Dry Roasted Peanuts
2 cups hot cooked long-grain white rice
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Please use alcohol responsibly.
Let's Make It
Mix first 5 ingredients in small bowl until blended.
Heat oil in wok or large skillet on medium-high heat. Add garlic and ginger; stir-fry 15 sec. Add leeks and crushed red pepper; stir-fry 1-1/2 min. or until leeks are crisp-tender. Remove leek mixture from wok. Add chicken to wok; stir-fry 3 to 5 min. or until done.
Stir dressing mixture. Add to chicken mixture; stir-fry 1 min. or until sauce is thickened. Return cooked vegetables to wok; stir-fry 1 min. or until heated through. Stir in nuts. Serve over rice.
Serve with a steamed green vegetable, such as broccoli, and glass of fat-free milk.
Substitute chicken broth for the dry sherry.
Leeks are grown in sandy soil and must be washed well before using. To prepare leeks, trim the roots and remove the dark green portions. Only the white portion of the leek is used. Chop or slice the white sections, then rinse in water to remove any soil or sand.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.