Asian Chicken & TATER TOTS Stir-Fry

• 1/2 tsp. ground ginger
• 1-1/2 tsp. lite soy sauce
• 2 Tbsp. PLANTERS Peanut Oil
• 1 lb. boneless skinless chicken breasts, cut into thin strips
• 3 cups ORE-IDA Mini TATER TOTS
• 1 each green and red peppers, cut into lengthwise strips
• 1 can (8 oz.) sliced water chestnuts, drained
• 3 Tbsp. plus 1-1/2 tsp. stir-fry sauce

1. Mix ginger and soy sauce until blended.
2. Heat oil in large nonstick skillet or wok on medium-high heat.
3. Add soy sauce mixture and chicken; stir-fry 3 min.
4. or until chicken is no longer pink.
5. Add TATER TOTS, peppers and water chestnuts; mix lightly.
6. Cover; cook 5 min.
7. or until chicken is done, stirring occasionally.
8. Add stir-fry sauce; stir-fry 1 to 2 min.
9. or until heated through.

ground ginger, soy sauce, peanut oil, boneless skinless chicken breasts, tots, red peppers, water chestnuts, stirfry sauce

Taken from www.kraftrecipes.com/recipes/asian-chicken-tater-tots-stir-fry-188941.aspx (may not work)