Sizzling Chicken, Pea and Pepper Stir-Fry

• 1/2 cup Kraft Extra Virgin Olive Oil Caesar Vinaigrette Dressing
• 2 Tbsp. LEA & PERRINS Worcestershire Sauce
• 1 Tbsp. oil
• 1 lb. (450 g) boneless skinless chicken breasts, cut into thin strips
• 2 cups sugar snap peas, trimmed
• 1 red pepper, cut into thin strips
• 2-2/3 cups hot cooked jasmine rice

1. Mix dressing and Worcestershire 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 vegetables; 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. Serve over rice.

worcestershire sauce, oil, chicken breasts, sugar snap peas, red pepper, jasmine rice

Taken from www.kraftrecipes.com/recipes/sizzling-chicken-pea-pepper-stir-fry-183250.aspx (may not work)