Ginger-Chicken and Mushroom Stir-Fry

• 1 Tbsp. minced gingerroot
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 1 lb. (450 g) boneless skinless chicken thighs, cut into 1-inch-wide strips
• 4 cups sliced shiitake mushrooms
• 1 red pepper, cut into thin strips
• 2 green onions, thinly sliced diagonally

1. Heat dressing in large nonstick skillet on medium-high heat.
2. Add ginger; stir-fry 1 min.
3. Add chicken; stir-fry 8 to 10 min.
4. or until chicken is done.
5. Add mushrooms and peppers; stir-fry 1 min.
6. Cover; cook 2 min.
7. Uncover; stir-fry 5 min.
8. or until peppers are crisp-tender and chicken is done.
9. Stir in onions.

gingerroot, olive oil, chicken thighs, shiitake mushrooms, red pepper, green onions

Taken from www.kraftrecipes.com/recipes/ginger-chicken-mushroom-stir-fry-177522.aspx (may not work)