Orange Chicken (Sweet & Sticky)

By Peggie

Ingredients

• 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
• Note: Since stir-frying is done very quickly, be sure to have all your ingredients chopped and ready to go before you begin cooking.
• Substitute: Substitute 2 cups snow peas for the red peppers. Or, use a combination of peppers and snow peas.
• Serving Suggestion: Serve with hot cooked rice

Preparation

Step 1

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.