Chicken Fried Rice with Bacon, Mango and Sugar Snap Peas

• 1/3 cup Kraft Asian Sesame Dressing
• 3 Tbsp. reduced-sodium soy sauce
• 1/2 tsp. crushed red pepper
• 4 slices bacon, cut into 1-inch pieces
• 1 lb. (450 g) boneless skinless chicken thighs, cut into bite-size pieces
• 2-2/3 cups cooked long-grain white rice, cooled
• 1/2 lb. (225 g) sugar snap peas, trimmed
• 1 fresh mango, cut into matchlike sticks
• 1/2 red onion, sliced
• 1/3 cup 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 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.

sesame dressing, soy sauce, red pepper, bacon, chicken thighs, white rice, sugar snap peas, fresh mango, red onion, peanuts

Taken from www.kraftrecipes.com/recipes/chicken-fried-rice-bacon-mango-sugar-snap-peas-180422.aspx (may not work)