Orange-Chicken Rice Bowl (From Tightwads with Triplets Blog!)

~courtesy of Mika
1 lb boneless, skinless chicken breasts cut into strips
1/4 cup Kraft Asian Toasted Sesame Dressing
1/4 cup orange juice
3 cups frozen stir-fry vegetables
3 cups hot cooked long-grain rice
1/4 cup chopped Planters Cocktail Peanuts (optional - I didn't use these)


- Heat large nonstick skillet on medium-high heat. Add chicken, stir-fry 5 to 7 min. or until done
- Stir in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.
- Serve over rice. Sprinkle with nuts.