Asian Chicken Stir-Fry with Peppers

• 1 Tbsp. oil
• 1 lb. (450 g) boneless skinless chicken breast, cut into bite-size pieces
• 3 cloves garlic, minced
• 1 each red pepper and yellow pepper, cut lengthwise into 1/2-inch strips
• 1 piece (2 inches) gingerroot, peeled, cut into match-like strips (about 1/4 cup)
• 1/3 cup Kraft Asian Sesame Dressing
• 2 cups hot cooked long-grain white rice

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add chicken and garlic; cook and stir 4 min.
3. or until chicken is no longer pink.
4. Add peppers and ginger; cook 2 to 3 min.
5. or until peppers are crisp-tender and chicken is done.
6. Add dressing; cook 2 min.
7. or until heated through.
8. Serve over rice.

oil, chicken breast, garlic, red pepper, gingerroot, sesame dressing, white rice

Taken from www.kraftrecipes.com/recipes/asian-chicken-stir-fry-peppers-172291.aspx (may not work)