Each Meal Serves 4
2 large navel oranges
1/2 cup KRAFT Asian Toasted Sesame Dressing (or something similar)
1/4 cup soy sauce (or lite soy sauce)
1/4 cup sugar
1 teaspoon crushed red pepper
2 pounds boneless, skinless chicken breasts, cubed
2 tablespoon fresh ginger root, minced
2 large red pepper, cut into bite sized pieces
1. Grate 2 teaspoons 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 together in small bowl.
2. Cook chicken in nonstick skillet on high heat for 5-6 minutes or until done, stirring frequently. Add ginger and garlic; cook and stir on medium heat 2 minutes. Add red peppers; cook 2 minutes or until crisp-tender, stirring frequently. Transfer to bowl; cover to keep warm.
3. Add dressing mixture to skillet; cook and stir for 1 to 2 minutes or until thickened, stirring constantly. Add chicken mixture; cook and stir 2 minutes or until heated through. Stir in oranges. Serve half over hot rice.
4. Cool the other half. Place into a labeled gallon freezer bag and freeze for up to 3 months.
TO USE FROZEN CHICKEN: Defrost chicken in the refrigerator overnight. Reheat in a saucepan. Serve over hot rice.
Recipe taken and modified from kraftfoods.com