Sweet n Sour Chicken and Peppers

• 2 tsp. oil
• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 2 cloves garlic, minced
• 1 Tbsp. minced gingerroot
• 1 onion, cut into 1/2-inch thick slices
• 1 green pepper, cut into 1/2-inch thick slices
• 1/2 cup Bull's-Eye Bold Original Barbecue Sauce
• 1/4 cup Kraft Catalina Dressing
• 2-2/3 cups hot cooked long-grain white rice

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add chicken, garlic and ginger; stir-fry 5 min.
3. or until chicken is evenly browned.
4. Add onions and peppers; stir-fry 5 to 6 min.
5. or until vegetables are crisp-tender and chicken is done.
6. Add barbecue sauce and dressing; cook and stir 2 min.
7. or until heated through.
8. Serve with rice.

oil, chicken breasts, garlic, gingerroot, onion, green pepper, bullseye, white rice

Taken from www.kraftrecipes.com/recipes/sweet-n-sour-chicken-peppers-173771.aspx (may not work)