Sweet-and-Sour Chicken Balls

By carol gorman

Ingredients

• 1 pkg. (400 g) frozen breaded chicken balls
• 1 yellow onion, chopped
• 1 each: red and green pepper, cut into 1-inch pieces
• 1/4 cup Kraft Catalina Dressing
• 1/4 cup Kraft Pure Orange Marmalade
• 2 tsp. teriyaki sauce
• 2 green onions, thinly sliced
• 3 cups hot cooked long-grain white rice

Preparation

Step 1

Bake chicken balls as directed on package.

Meanwhile, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add yellow onions and peppers; cook 8 to 10 min. or until crisp-tender, stirring frequently. Stir in dressing, marmalade and teriyaki sauce; cook 2 min. or until sauce is heated through, stirring occasionally.

Add chicken balls to sauce; stir gently. Sprinkle with green onions. Serve with the rice.