Spicy Chicken Stir-Fry

Jennifer S.

1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup bottled Asian Toasted Sesame Dressing, divided
1 tsp. hot pepper sauce
1 pkg. (16 oz.) frozen stir-fry vegetables, thawed, drained
1 can (8 oz.) pineapple chunks in juice, drained
1/4 cup Lightly Salted Cocktail Peanuts
2 cups hot cooked whole grain brown rice

Toss chicken with 1/4 cup dressing and hot sauce; set aside. Heat remaining dressing in large nonstick skillet on medium-high heat. Add vegetables; stir-fry 1 min. Add chicken mixture; stir-fry 4 to 5 min. or until chicken is done.
Stir in pineapple and nuts; cook 5 min. or until heated through, stirring occasionally.
Serve over rice.
Garnish with 1/4 cup chopped fresh cilantro or thinly sliced green onions just before serving.