Creamy Peanut Stir-Fried Chicken

Ingredients

• 1 1/2 cups instant brown rice, uncooked
• 1/2 cup Kraft Smooth Peanut Butter
• 1/2 cup coconut milk
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon Sriracha sauce (hot chili sauce)
• 1 clove garlic, minced
• 1 pound boneless chicken breasts, cut into bite-size pieces
• 3 cups frozen stir-fry vegetables (broccoli, green beans, mushrooms, red peppers), thawed, drained

Directions

Cook rice as directed on package, omitting the salt.

Meanwhile, cook next 5 ingredients in saucepan on low heat 3 min. Or until heated through, stirring frequently. Keep warm.

Stir-fry chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. Or until evenly browned. Add vegetables and 3 Tbsp. Peanut butter sauce; stir-fry 5 min. Or until chicken is done and all ingredients are heated through.

Spoon rice onto platter; top with chicken mixture and remaining peanut butter sauce.