Sweet-and-Spicy Chicken Stir-Fry (Asian Recipes)- General Recipes

Makes: 4 servings, 1 cup each 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces 1 Tbsp. oil 3 cups chopped mixed fresh vegetables (red and green bell peppers, baby carrots, mushrooms and snow peas) 1 clove garlic, minced 1/4 cup KRAFT CATALINA Dressing 2 Tbsp. hoisin

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    Deal GURU
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    Default Sweet-and-Spicy Chicken Stir-Fry (Asian Recipes)

    Makes: 4 servings, 1 cup each

    1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
    1 Tbsp. oil
    3 cups chopped mixed fresh vegetables (red and green bell peppers, baby carrots, mushrooms and snow peas)
    1 clove garlic, minced
    1/4 cup KRAFT CATALINA Dressing
    2 Tbsp. hoisin sauce
    1/4 tsp. crushed red pepper


    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 remaining ingredients; cook an additional 2 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.



    Special Extra: Serve over hot cooked rice.

    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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