Orange Chicken Rice Bowl

I made this dish for dinner this evening. The only thing I would do next time, is add a little more orange juice. It was a little on the light side and I couldn't really taste it. I found this recipe in an issue of Kraft Food & Family.

1 lb. boneless, skinless chicken breasts, cut into strips
1/4 c. Kraft Asian Toasted Sesame dressing
1/4 c. orange juice
3 c. frozen stir-fry vegetables
3 c. hot cooked long grain rice
1/4 c. peanuts, chopped

1. Heat a large non-stick skillet on medium-high heat. Add chicken and stir-fry 5-7 minutes or until done and cooked through.
2. Stir in dressing and juice and bring to a boil. Add vegetables and cook 5-7 minutes or until heated through; stirring occasionally.
3. Serve over rice and sprinkle with peanuts.

Serves 4; serving = 1 3/4 cups.