Chicken Stir-Fry over Quinoa

• 2 tsp. oil
• 1 lb. boneless skinless chicken breasts, cut into strips
• 3 cups fresh blanched vegetables (I used snow peas, broccoli and a red pepper or can substitute 3 cups frozen stir-fry veggies)
• 2 cloves garlic, minced
• 2 Tbsp. soy sauce
• 1/2 cup KRAFT Lite Asian Toasted Sesame Dressing
• 1 can (8 oz.) water chestnuts
• 3 cups cooked quinoa

1. HEAT oil in large nonstick skillet on medium-high heat.
2. Add chicken and garlic; stir-fry until chicken browned.
3. ADD blanched fresh vegetables (I used snow peas, broccoli, and red pepper strips); stir-fry 5 to 7 min.
4. or until peppers and broccoli are crisp-tender and chicken is done.
5. Add water chestnuts, dressing and soy sauce; stir-fry 3-5 min.
6. or until heated through.
7. SERVE over prepared, warm quinoa.

oil, boneless skinless chicken breasts, fresh blanched vegetables, garlic, soy sauce, kraft lite asian, water, quinoa

Taken from www.kraftrecipes.com/recipes/chicken-stir-fry-over-quinoa-153375.aspx (may not work)