Sheet-Pan Chicken 'Stir-Fry'

Name: Sheet-Pan Chicken 'Stir-Fry'
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing; 2 Tbsp. lite soy sauce; 1/2 lb. fresh mushrooms, quartered; 2 cups baby carrots, cut lengthwise in half; 1 lb. boneless skinless chicken thighs, cut into bite-size pieces; 2 cups sugar snap peas, trimmed; 2 cups instant brown rice, uncooked; 1/4 cup HEINZ Tomato Ketchup; 1/4 cup KRAFT Asian Toasted Sesame Dressing

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Prep Time: 25 minutes

Cook Time: 20 minutes

Total: 45 minutes

Servings: 3.5

Author : My Food and Family

brown rice carrots catsup

Ingredients

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2 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing2 Tbsp. lite soy sauce1/2 lb. fresh mushrooms, quartered2 cups baby carrots, cut lengthwise in half1 lb. boneless skinless chicken thighs, cut into bite-size pieces2 cups sugar snap peas, trimmed2 cups instant brown rice, uncooked1/4 cup HEINZ Tomato Ketchup1/4 cup KRAFT Asian Toasted Sesame Dressing

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Instructions

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Step 1

Heat oven to 450°F.

Step 2

Mix lime vinaigrette dressing and soy sauce until blended. Pour 2 Tbsp. dressing mixture over mushrooms and carrots in medium bowl; mix lightly. Toss chicken with remaining dressing mixture in separate bowl.

Step 3

Cover rimmed baking sheet with foil; spray with cooking spray. Spread chicken onto 1/3 of the prepared baking sheet, then spread mushrooms and carrots over remaining side of baking sheet.

Step 4

Bake 28 min., adding snow peas to vegetable-covered side of baking sheet for the last 8 min. After 15 min. prepare rice as directed on package.

Step 5

Combine chicken and vegetable mixture in serving dish. Add ketchup and sesame dressing; mix lightly. Serve with rice.