Asian Chicken Stir-Fry with Peppers

• 1 cup long-grain white rice, uncooked
• 1 Tbsp. oil
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 3 cloves garlic, minced
• 1 each red and yellow pepper, cut into 1/2-inch-wide strips
• 1 piece (2 inches) gingerroot, peeled, cut into matchlike sticks
• 1/3 cup KRAFT Asian Toasted Sesame Dressing

1. Cook rice as directed on package, omitting salt.
2. Meanwhile, heat oil in large nonstick skillet on medium-high heat.
3. Add chicken and garlic; cook and stir 4 min.
4. or until chicken is no longer pink.
5. Add peppers and ginger; cook 2 to 3 min.
6. or until peppers are crisp-tender and chicken is done.
7. Add dressing; cook 2 min.
8. or until heated through, stirring frequently.
9. Serve chicken mixture over rice.

longgrain white rice, oil, boneless skinless chicken breasts, garlic, yellow pepper, gingerroot, sesame dressing

Taken from www.kraftrecipes.com/recipes/asian-chicken-stir-fry-peppers-185346.aspx (may not work)