Chicken Fried Rice with Bacon, Mango and Sugar Snap Peas

• 1/3 cup KRAFT Lite Asian Toasted Sesame Dressing
• 3 Tbsp. lite soy sauce
• 1/2 tsp. crushed red pepper
• 6 slices OSCAR MAYER Bacon, cut into 1-inch pieces
• 1 lb. boneless skinless chicken thighs, cut into bite-size pieces
• 3 cups cooked long-grain white rice, cooled
• 1 pkg. (8 oz.) sugar snap peas
• 1 fresh mango, cut into matchlike sticks Whole Foods 2 ea For $4.00 thru 02/09
• 1/2 red onion, sliced
• 1/3 cup PLANTERS Dry Roasted Peanuts, coarsely chopped

1. Mix dressing, soy sauce and crushed pepper until blended.
2. Cook and stir bacon in large skillet on medium heat until bacon is crisp.
3. Remove bacon from skillet with slotted spoon; drain on paper towels.
4. Discard all but 1 Tbsp.
5. drippings from skillet.
6. Add chicken to drippings in skillet; cook on medium-high heat 4 to 5 min.
7. or until evenly browned, stirring frequently.
8. Add rice and peas; cook and stir 5 min.
9. Stir in mangos, onions and dressing mixture; cook 2 min.
10. or until chicken is done and all ingredients are heated through.
11. Top with nuts and bacon.

kraft lite asian, soy sauce, red pepper, bacon, boneless skinless chicken thighs, white rice, sugar, fresh mango, red onion, peanuts

Taken from www.kraftrecipes.com/recipes/chicken-fried-rice-bacon-mango-sugar-snap-peas-179763.aspx (may not work)