Tuesday, August 10, 2010

Chicken Almond stir fry


This stir-fry is very yummy and it is quick and easy to make. It came from my kraft food book.

1 lb. Boneless skinless chicken breasts, cut into thin slices
1 Tbsp. Cornstarch
1/2 cup KRAFT Asian Toasted Sesame Dressing, divided
1 pkg. (16 oz.) frozen oriental mixed vegetables, thawed
1/2 cup PLANTERS Sliced Almonds, toasted
2 cups hot cooked brown rice

TOSS chicken with cornstarch and 1 Tbsp. of the dressing in medium bowl; cover. Refrigerate 15 min.

HEAT large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is cooked through, stirring frequently. Add vegetables and remaining dressing; cook an additional 5 min. or until heated through. Stir in almonds.

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