Name: Sweet-and-Spicy Chicken Stir-Fry
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb. boneless skinless chicken breasts, cut into bite-size pieces; 1 Tbsp. oil; 3 cups cut-up mixed fresh vegetables (green and red bell peppers, baby carrots, mushrooms, snow peas); 1 clove garlic, minced; 1/4 cup KRAFT Classic CATALINA Dressing; 2 Tbsp. hoisin sauce; 1/4 tsp. crushed red pepper; 2 cups hot cooked long-grain white rice

259 Review(s)

25 Min(s)

25 Min(s) Prep

Healthy Living

Get amazing flavor with this Sweet-and-Spicy Chicken Stir-Fry. Ready in just 25 minutes, this Sweet-and-Spicy Chicken Stir-Fry is a great weeknight go-to.

What You Need

Select All

4 servings

Original recipe yields 4 servings

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 Tbsp. oil

3 cups cut-up mixed fresh vegetables (green and red bell peppers, baby carrots, mushrooms, snow peas)

1 clove garlic, minced

1/4 cup KRAFT Classic CATALINA Dressing

2 Tbsp. hoisin sauce

1/4 tsp. crushed red pepper

2 cups hot cooked long-grain white rice

Let's Make It

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 all remaining ingredients except rice; cook 2 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.

Serve chicken mixture over rice.

Kitchen Tips

Tip 1

Variation

Substitute frozen mixed stir-fry vegetables for the fresh vegetables and/or lite soy sauce for the hoisin sauce.

Tip 2

Substitute

Substitute small broccoli florets, or drained canned baby corn, for some of the vegetables.

Tip 3

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.

Tip 4

Nutrition Bonus

This delicious low-fat, low-sodium alternative to takeout can help you and your family eat right. Not only do the carrots provide an excellent source of vitamin A, but the combination of vegetables also contains vitamin C.

Nutrition

Calories

350

Calories From Fat

% Daily Value*

Total Fat 10g

13%

Saturated Fat 1.5g

Trans Fat 0g

Cholesterol 65mg

22%

Sodium 370mg

16%

Total Carbohydrates 35g

13%

Dietary Fiber 2g

Sugars 9g

18%

Protein 28g

56%

Vitamin A

60%

Vitamin C

60%

Calcium

Iron

15%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

4 servings

* 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.