What You Need
1 large navel orange
1/4 cup Kraft Signature Asian Sesame Dressing
2 Tbsp. lite soy sauce
2 Tbsp. sugar
1/2 tsp. crushed red pepper
1 lb. (450 g) boneless skinless chicken thighs, cut into bite-size pieces
1 Tbsp. minced gingerroot
1 clove garlic, minced
1 large red pepper, cut into bite-size pieces
GRATE 1 tsp. zest from orange. Use small sharp knife to cut remaining peel and white pith from orange; cut orange into bite-size pieces. Mix zest, dressing, soy sauce, sugar and crushed pepper.
COOK chicken in nonstick skillet on high heat 5 to 6 min. or until done, stirring frequently. Add ginger and garlic; cook and stir on medium-high heat 2 min. Add red peppers; cook 2 min. or until crisp-tender, stirring frequently. Transfer to bowl; cover to keep warm.
ADD dressing mixture to skillet; cook and stir 1 to 2 min. or until thickened, stirring constantly. Add chicken mixture; cook and stir 2 min. or until heated through. Stir in oranges; spoon onto platter.
kraft kitchens tips
Since stir-frying is done very quickly, be sure to have all your ingredients chopped and ready to go before you begin cooking.
Substitute 2 cups snow peas for the red peppers. Or, use a combination of peppers and snow peas.
Serve with hot cooked rice.