Orange Chicken Rice Bowl

I made this stir-fry for supper last night from Kraft Canada and it was a hit for every member of the family.  It's super easy to make and the leftovers tasted even better today.

What you will need:

1 lb (450 g) boneless skinless chicken breasts, cut into strips
1/4 cup Kraft Signature Asian Sesame Dressing
1/4 cup orange juice
3 cups of frozen stir-fry veggies ( I used fresh carrots, red onions, peas and red pepper)
3 cups of hot cooked long grain rice
1/4 chopped nuts (I used cashews)

How to make it:

Heat large nonstick skillet on med-high heat.  Add chicken,  stir-fry for 6 minutes or until cooked through.

Stir in dressing and juice.  Bring to a boil.  Add veggies; cook for 5 to 7 minutes or until heated through, stir constantly.  

Note : Because I used fresh carrots I put them in the skillet with a little EVO before cooking the chicken to soften them up - just remove before adding chicken.

Remove from heat and serve over rice then sprinkle with nuts.