CHICKEN STIR-FRY WITH JICAMA,TOMATILLOS AND RED PEPPERS

Chicken Stir-Fry with Jicama,Tomatillos and Red Peppers image

Stir-frying is a quick cooking method that can be used for preparing Latino recipes as well as Asian recipes.

Provided by My Food and Family

Categories Home

Time 1h

Yield Makes 4 servings.

Number Of Ingredients 8

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Ingredients

1 lb. boneless skinless chicken breasts, cut into strips
1/4 cup KRAFT Zesty Italian Dressing
4 slices OSCAR MAYER Bacon, chopped
1 cup sliced jicama (about 1 medium)
1 cup quartered tomatillos
1 cup sliced red bell peppers (about 1 medium)
1/2 tsp. crushed red pepper
2 cups hot cooked rice

Steps:

Place chicken in resealable plastic bag. Add dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate at least 30 min. or up to 1 hour to marinate.
Cook bacon in large skillet on medium heat until crisp. Drain fat from skillet; set bacon aside. Remove chicken from marinade; discard marinade. Add chicken to same skillet; cook 4 min. or until evenly browned, stirring frequently. Add jicama, tomatillos, red bell peppers and crushed red pepper; mix well. Cook 3 min. or until chicken is cooked through, stirring occasionally.
Serve over the rice.

Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g