Stir-frying is a quick cooking method that can be used for preparing Latino recipes as well as Asian recipes.
What You Need
Original recipe yields 4 servings
1 lb. boneless skinless chicken breast s, cut into strips
1/4 cup KRAFT Zesty Italian Dressing
4 slices OSCAR MAYER Bacon, chopped
1 cup sliced jicama (about 1 medium)
1 cup quartered tomatillo s
1 cup sliced red bell pepper s (about 1 medium)
1/2 tsp. crushed red pepper
2 cups hot cooked rice
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Let's Make It
Place chicken in resealable plastic bag. Add dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate at least 30 min. or up to 1 hour to marinate.
Cook bacon in large skillet on medium heat until crisp. Drain fat from skillet; set bacon aside. Remove chicken from marinade; discard marinade. Add chicken to same skillet; cook 4 min. or until evenly browned, stirring frequently. Add jicama, tomatillos, red bell peppers and crushed red pepper; mix well. Cook 3 min. or until chicken is cooked through, stirring occasionally.
Serve over the rice.
Substitute tomatoes for the tomatillos and/or green peppers for the red bell peppers.
Garnish with chopped cilantro or parsley just before serving.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 3g
* 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.