Combine chicken, corn starch and soy sauce. Refrigerate 15 min. to marinate.
Heat 1-1/2 tsp. oil in wok or large skillet on high heat. Add garlic and ginger; stir-fry 1 min. Add chicken; stir-fry 4 to 5 min. or until lightly browned. Remove from wok.
Add remaining oil and peppers to wok; stir-fry on medium-high heat 2 min. Add chicken; stir-fry 2 min. or until done. Stir in dressing. Spoon onto platter; top with nuts.
Kraft Kitchen Tips!
Adding corn starch or potato starch to the marinade before stir-frying is a common Chinese cooking technique. The starch binds together with the liquid ingredients in the marinade and seals them to the meat, poultry or seafood being marinated. This technique is particularly important in quick cooking stir-fry dishes as it helps add more flavour to the food.
Serve with hot cooked rice.
Substitute 4 cups small broccoli florets for the green peppers.
Calories From Fat
% Daily Value
Total fat 16 g
Saturated fat 2.5 g
Cholesterol 65 mg
Sodium 480 mg
Total carbohydrate 15 g
Dietary fibre 2 g
Sugars 6 g
Protein 29 g
4 servings, 1-1/4 cups (300 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.