It's the Speedy Chicken Stir Fry from the Kraft Food and Family magazine ... it really tasted like Chinese take-out. I altered the calories a bit, by reducing the amount of chicken and increasing the amount of broccoli ... and I chose to eliminate the peanuts. Either way, the sauce is awesome ... very much like the brown sauce in 'Beef with Broccoli'. Next time I will save myself a step, and just serve the chicken/broccoli/sauce over steamed rice. Here is the original recipe, as it appears in the magazine ... and a pic of the dressing. Yum!


Speedy Chicken Stir Fry
8 oz. angel hair pasta (capellini), uncooked
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup KRAFT Light Asian Toasted Sesame Dressing
2 Tbsp. soy sauce
1/4 tsp. each: ground ginger, garlic powder, crushed red pepper
1/3 cup chopped PLANTERS Dry Roasted Peanuts

COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.
MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally.
DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into four serving bowls; sprinkle with the peanuts.