- 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
- 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.