Orange-Chicken Rice Bowl
A quick and flavorful chicken and vegetable stir-fry served over rice, topped with peanuts. The orange and sesame dressing adds a tangy twist.
Ingredients
- boneless skinless chicken breasts cut into strips
- 1/4 cup KRAFT Asian Toasted Sesame Dressing
- 1/4 cup orange juice
- 3 cup frozen stir-fry vegetables
- 3 cup hot cooked long-grain rice
- 1/4 cup chopped PLANTERS COCKTAIL Peanuts
Nutrition (per serving, estimated)
Estimated based off 6 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 79 mg
- Iron: 7.01 mg
- Magnesium: 111 mg
- Phosphorus: 492 mg
- Potassium: 883 mg
- Zinc: 2.93 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/4 cup KRAFT Asian Toasted Sesame Dressing
- 1/4 cup orange juice
- 3 cup frozen stir-fry vegetables
- 3 cup hot cooked long-grain rice
- 1/4 cup chopped PLANTERS COCKTAIL Peanuts
Prepare
- boneless skinless chicken breasts, cut into strips
Let's Cook
-
Step 1.
Heat a large nonstick skillet on medium-high heat. Add the chicken strips and stir-fry for 5 to 7 minutes, until cooked through and no longer pink inside.
-
Step 2.
Stir in the KRAFT Asian Toasted Sesame Dressing and orange juice. Bring the mixture to a boil.
-
Step 3.
Add the frozen stir-fry vegetables to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are heated through.
-
Step 4.
Serve the chicken and vegetable mixture over the hot cooked long-grain rice. Sprinkle with the chopped PLANTERS COCKTAIL Peanuts.