3 cups frozen stir-fry vegetables (broccoli, green beans, mushrooms, red peppers), thawed, drained
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How do I make it ?
Cook rice as directed on package, omitting the salt.
Meanwhile, cook next 5 ingredients in saucepan on low heat 3 min. or until heated through, stirring frequently. Keep warm.
Stir-fry chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until evenly browned. Add vegetables and 3 Tbsp. peanut butter sauce; stir-fry 5 min. or until chicken is done and all ingredients are heated through.
Spoon rice onto platter; top with chicken mixture and remaining peanut butter sauce.
Kraft Kitchen Tips!
For added colour and flavour, top with 2 sliced green onions before serving.
Prepare using pork tenderloin.
If you prefer a milder sauce, omit the Sriracha sauce.
Calories From Fat
% Daily Value
Total fat 24 g
Saturated fat 9 g
Cholesterol 65 mg
Sodium 400 mg
Total carbohydrate 40 g
Dietary fibre 4 g
Sugars 5 g
Protein 35 g
4 servings, 1-3/4 cups (425 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.