Heat half the sauce in large skillet or wok on medium heat. Add chicken; stir-fry 4 to 5 min. or until done.
Add vegetables; stir-fry 1 to 2 min. or until crisp-tender. Stir in remaining sauce; cook 2 min. or until sauce is slightly thickened, stirring occasionally.
Kraft Kitchen Tips!
Substitute chopped baby bok choy for the bean sprouts and/or red pepper strips for the red onions.
Prepare using Renée's Tangy Thai Sauce.
Serve over cooked cellophane noodles or rice.
Calories From Fat
% Daily Value
Total fat 3.5 g
Saturated fat 0.5 g
Cholesterol 65 mg
Sodium 620 mg
Total carbohydrate 22 g
Dietary fibre 2 g
Sugars 13 g
Protein 31 g
4 servings, 1/4 recipe 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.