Chicken Fried Rice with Cashews and Chiles

• 1/3 cup Kraft Asian Sesame Dressing
• 1 Tbsp. reduced-sodium soy sauce
• 1 tsp. Sriracha sauce (hot chili sauce)
• 2 tsp. oil
• 1/2 lb. (250 g) boneless skinless chicken breasts, cut into thin strips
• 1 Tbsp. minced garlic
• 1 Tbsp. minced gingerroot
• 2 eggs, beaten
• 2-2/3 cups cooked long-grain white rice, cooled
• 4 green onions, chopped
• 1 Holland red chile, thinly sliced
• 1/4 cup toasted cashews

1. Mix dressing, soy sauce and Sriracha sauce until blended.
2. Heat oil in large nonstick skillet or wok on medium-high heat.
3. Add chicken; cook and stir 5 min.
4. or evenly browned.
5. Add garlic and ginger; cook and stir 1 min.
6. Add eggs; cook on medium heat 1 min.
7. or just until set, stirring occasionally.
8. Add dressing mixture, rice, onions and chiles; cook and stir 3 min.
9. or until heated through.
10. Sprinkle with nuts.

sesame dressing, soy sauce, sriracha sauce, oil, chicken breasts, garlic, gingerroot, eggs, white rice, green onions, red chile, cashews

Taken from www.kraftrecipes.com/recipes/chicken-fried-rice-cashews-chiles-182703.aspx (may not work)