Buffalo-Ranch Chicken Stir-Fry

• 1/2 cup Kraft BBQ Ranch Dressing
• 2 Tbsp. Sriracha sauce (hot chili sauce)
• 1 Tbsp. oil
• 1 lb. (450 g) boneless skinless chicken thighs, cut into thin strips
• 3 cup coleslaw blend (cabbage slaw mix)
• 2 green onions, cut diagonally into thin slices
• 2-2/3 cups hot cooked long-grain white rice

1. Mix dressing and Sriracha sauce until blended.
2. Heat oil in wok or large skillet on medium-high heat.
3. Add chicken; stir-fry 4 min.
4. or until no longer pink.
5. Add coleslaw blend; stir-fry 2 to 3 min.
6. or until chicken is done.
7. Add dressing mixture; stir-fry 1 to 2 min.
8. or until heated through.
9. Top with onions.
10. Serve over rice.

sriracha sauce, oil, chicken thighs, cabbage slaw, green onions, white rice

Taken from www.kraftrecipes.com/recipes/buffalo-ranch-chicken-stir-fry-183254.aspx (may not work)