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Sweet & Sticky Orange Chicken
 
what you need
1 large  navel orange
1/4 cup  KRAFT Asian Toasted Sesame Dressing
2 Tbsp.  lite soy sauce
2 Tbsp.  sugar
1/2 tsp.  crushed red pepper
1 lb.  boneless skinless chicken thighs, cut into bite-size pieces
1 Tbsp.  minced gingerroot
1 clove  garlic, minced
1 large  red pepper, cut into bite-size pieces
make it
 
GRATE 1 tsp. zest from orange. Use small sharp knife to cut remaining peel and white pith from orange; cut orange into bite-size pieces. Mix zest, dressing, soy sauce, sugar and crushed pepper.
 
COOK chicken in nonstick skillet on high heat 5 to 6 min. or until done, stirring frequently. Add ginger and garlic; cook and stir on medium-high heat 2 min. Add red peppers; cook 2 min. or until crisp-tender, stirring frequently. Transfer to bowl; cover to keep warm.
 
ADD dressing mixture to skillet; cook and stir 1 to 2 min. or until thickened, stirring constantly. Add chicken mixture; cook and stir 2 min. or until heated through. Stir in oranges; spoon onto platter.
 
kitchens tips NOTE Since stir-frying is done very quickly, be sure to have all your ingredients chopped and ready to go before you begin cooking.SUBSTITUTE 2 cups snow peas for the red peppers. Or, use a combination of peppers and snow peas.
 
SERVING SUGGESTION ---Serve with hot cooked rice.

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