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Sweet-and-Spicy Chicken Stir Fry


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Rate this recipe 4.5/5 (2 Votes)


  • 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 Tbsp. oil
  • 3 cups chopped mixed fresh vegetables (red and green bell peppers, baby carrots, mushrooms and snow peas)
  • 1 clove garlic, minced
  • 1/4 cup KRAFT CATALINA Dressing
  • 2 Tbsp. hoisin sauce
  • 1/4 tsp. crushed red pepper


Servings 4


Step 1

COOK and stir chicken in hot oil in large skillet on high heat 3 min.

ADD vegetables and garlic; cook and stir 5 to 6 min. or until chicken is lightly browned.

STIR in remaining ingredients; cook an additional 2 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.

*Kraft Kitchens Tips*

Special Extra:
Serve over hot cooked rice.

Substitute small broccoli florets or drained, canned baby corn for some of the vegetables.

Make it Easy:
Purchase cut-up vegetables from the salad bar at your local market - you can buy just the types and amounts of vegetables that you need.

Nutrition Bonus:
Enjoy this delicious alternative to takeout that can help you eat right. And as a bonus, the red peppers provide both vitamins A and C. Carb Choices: 1

Nutrition Information Per Serving: 250 calories, 10g total fat, 1.5g saturated fat, 65mg cholesterol, 370mg sodium, 14g carbohydrate, 2g dietary fiber, 9g sugars, 26g protein, 60%DV vitamin A, 60%DV vitamin C, 4%DV calcium, 10%DV iron.

Exchange: 1/2 Starch, 1 Vegetable, 3 Meat (L), 1 Fat


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