recipes using kraft asian dressing chicken and yellow peppers

Recipes Using Kraft Asian Dressing, Chicken, and Yellow Peppers

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raft Asian Dressing is a versatile ingredient that adds a delightful burst of flavor to a variety of dishes. When paired with chicken and yellow peppers, it creates a harmonious blend of sweet, savory, and tangy notes. This blog will explore several delicious recipes that you can make using Kraft Asian Dressing, chicken, and yellow peppers. These recipes are perfect for weeknight dinners, meal prepping, or even entertaining guests. Each dish is designed to be easy to prepare, yet impressive enough to satisfy any palate.

1. Asian Chicken Stir-Fry with Yellow Peppers

Ingredients:

  • 1 lb boneless, skinless chicken breasts, sliced thinly
  • 2 tablespoons olive oil
  • 1 yellow bell pepper, sliced into thin strips
  • 1 red bell pepper, sliced into thin strips (optional for color variation)
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/4 cup Kraft Asian Dressing
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ground ginger
  • Salt and pepper to taste
  • Cooked jasmine rice, for serving
  • Sesame seeds and chopped green onions, for garnish

Instructions:

  1. Prepare the Ingredients:
    • Slice the chicken breasts into thin strips. Season lightly with salt and pepper.
    • Slice the yellow bell pepper into thin strips. You can also add red bell pepper for more color.
    • Thinly slice the onion and mince the garlic.
  2. Cook the Chicken:
    • In a large skillet or wok, heat the olive oil over medium-high heat.
    • Add the chicken slices and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
  3. Sauté the Vegetables:
    • In the same pan, add a little more oil if needed, and sauté the onions until they begin to soften, about 3 minutes.
    • Add the minced garlic and cook for an additional 1 minute.
    • Add the yellow and red bell peppers to the pan and cook until they are tender but still crisp, about 5 minutes.
  4. Combine and Flavor:
    • Return the chicken to the pan with the vegetables.
    • Pour in the Kraft Asian Dressing, soy sauce, hoisin sauce, sesame oil, and ground ginger. Stir well to combine and cook for another 2-3 minutes until everything is heated through and coated in the sauce.
  5. Serve:
    • Serve the stir-fry over a bed of jasmine rice.
    • Garnish with sesame seeds and chopped green onions for an extra touch of flavor and presentation.

2. Grilled Asian Chicken Skewers with Yellow Peppers

Ingredients:

  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 yellow bell peppers, cut into 1-inch squares
  • 1 red onion, cut into wedges
  • 1/2 cup Kraft Asian Dressing
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • Wooden skewers, soaked in water for 30 minutes
  • Chopped cilantro and lime wedges, for serving

Instructions:

  1. Marinate the Chicken:
    • In a large bowl, mix together the Kraft Asian Dressing, soy sauce, honey, and sesame oil.
    • Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, preferably 2 hours for maximum flavor.
  2. Prepare the Skewers:
    • Thread the marinated chicken onto the soaked wooden skewers, alternating with pieces of yellow bell pepper and red onion wedges.
    • Preheat your grill to medium-high heat.
  3. Grill the Skewers:
    • Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and has a nice char.
    • Brush the skewers with additional Kraft Asian Dressing during the last few minutes of grilling to enhance the flavor.
  4. Serve:
    • Serve the grilled skewers with a sprinkle of chopped cilantro and a squeeze of fresh lime juice.
    • These skewers pair perfectly with a side of steamed rice or a fresh green salad.

3. Asian Chicken Salad with Yellow Peppers

Ingredients:

  • 1 lb cooked chicken breast, shredded or cubed
  • 2 yellow bell peppers, thinly sliced
  • 4 cups mixed salad greens
  • 1 cup shredded carrots
  • 1 cucumber, sliced
  • 1/2 cup Kraft Asian Dressing
  • 1 tablespoon soy sauce
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sliced green onions
  • Crispy wonton strips (optional)
  • Lime wedges, for serving

Instructions:

  1. Assemble the Salad:
    • In a large salad bowl, combine the mixed greens, shredded chicken, sliced yellow bell peppers, shredded carrots, and cucumber slices.
    • In a small bowl, whisk together the Kraft Asian Dressing and soy sauce.
  2. Dress the Salad:
    • Pour the dressing over the salad and toss gently to combine, ensuring all the ingredients are well coated.
  3. Add Toppings:
    • Sprinkle the salad with toasted almonds, chopped cilantro, and sliced green onions.
    • For an added crunch, top with crispy wonton strips if desired.
  4. Serve:
    • Serve the salad immediately with lime wedges on the side for a fresh citrusy kick.

4. Asian Chicken Lettuce Wraps with Yellow Peppers

Ingredients:

  • 1 lb ground chicken
  • 1 yellow bell pepper, finely diced
  • 1 small red bell pepper, finely diced (optional)
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup Kraft Asian Dressing
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sriracha sauce (optional, for heat)
  • 1 head of butter lettuce, leaves separated
  • Chopped peanuts, for garnish
  • Chopped green onions and cilantro, for garnish
  • Lime wedges, for serving

Instructions:

  1. Cook the Chicken:
    • In a large skillet, cook the ground chicken over medium heat until fully cooked, breaking it up into small pieces as it cooks, about 7-8 minutes.
    • Drain any excess fat.
  2. Sauté the Vegetables:
    • Add the diced onions, yellow bell pepper, and red bell pepper to the skillet with the chicken. Cook for 5 minutes, until the vegetables are tender.
    • Stir in the minced garlic and cook for an additional 1-2 minutes.
  3. Flavor the Filling:
    • Pour in the Kraft Asian Dressing, soy sauce, hoisin sauce, and sriracha sauce. Stir well to combine.
    • Cook for another 2-3 minutes, allowing the flavors to meld together.
  4. Serve:
    • Spoon the chicken mixture into the butter lettuce leaves.
    • Garnish with chopped peanuts, green onions, and cilantro.
    • Serve with lime wedges for an added burst of freshness.

5. Asian Chicken and Yellow Pepper Rice Bowl

Ingredients:

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 yellow bell pepper, diced
  • 1 cup snow peas, trimmed
  • 1 small carrot, julienned
  • 1/2 cup Kraft Asian Dressing
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cups cooked brown rice
  • Sesame seeds and sliced green onions, for garnish

Instructions:

  1. Cook the Chicken:
    • In a large skillet, heat a bit of sesame oil over medium-high heat.
    • Add the chicken pieces and cook until they are browned and cooked through, about 6-8 minutes. Remove from the pan and set aside.
  2. Sauté the Vegetables:
    • In the same skillet, add the diced yellow bell pepper, snow peas, and julienned carrot.
    • Sauté until the vegetables are tender-crisp, about 4-5 minutes.
  3. Combine and Flavor:
    • Return the chicken to the skillet with the vegetables.
    • Pour in the Kraft Asian Dressing, soy sauce, and rice vinegar. Stir well to combine and heat through.
  4. Serve:
    • Divide the cooked brown rice among serving bowls.
    • Top each bowl with the chicken and vegetable mixture.
    • Garnish with sesame seeds and sliced green onions.

6. Asian-Inspired Chicken and Yellow Pepper Tacos

Ingredients:

  • 1 lb boneless, skinless chicken thighs, sliced thinly
  • 1 yellow bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1/4 cup Kraft Asian Dressing
  • 2 tablespoons soy sauce
  • 1 tablespoon sriracha (optional, for heat)
  • 8 small corn tortillas
  • Chopped cilantro, for garnish
  • Lime wedges, for serving

Instructions:

  1. Cook the Chicken:
    • Heat a large skillet over medium-high heat with a drizzle of oil.
    • Add the sliced chicken and cook until browned and cooked through, about 6-7 minutes.
  2. Sauté the Vegetables:
    • Add the yellow bell pepper and red onion to the skillet with the chicken. Cook for 5 minutes until the vegetables are tender.
  3. Add the Dressing:
    • Pour in the Kraft Asian Dressing, soy sauce, and sriracha (if using). Stir to combine and cook for an additional 2-3 minutes.
  4. Assemble the Tacos:
    • Warm the corn tortillas in a dry skillet or microwave.
    • Fill each tortilla with the chicken and vegetable mixture.
    • Garnish with chopped cilantro and serve with lime wedges.

7. Asian Chicken and Yellow Pepper Quinoa Bowl

Ingredients:

  • 1 lb chicken breast, grilled and sliced
  • 1 yellow bell pepper, diced
  • 1/2 cup edamame, shelled and cooked
  • 1/4 cup shredded carrots
  • 2 cups cooked quinoa
  • 1/2 cup Kraft Asian Dressing
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • Chopped green onions and sesame seeds, for garnish

Instructions:

  1. Grill the Chicken:
    • Season the chicken breast with salt and pepper.
    • Grill over medium-high heat until fully cooked, about 6-8 minutes per side. Let it rest before slicing.
  2. Prepare the Quinoa:
    • Cook the quinoa according to package instructions.
    • Once cooked, fluff the quinoa with a fork and set aside.
  3. Combine and Flavor:
    • In a large bowl, combine the diced yellow bell pepper, edamame, and shredded carrots with the cooked quinoa.
    • In a small bowl, whisk together the Kraft Asian Dressing, soy sauce, rice vinegar, and sesame oil.
  4. Assemble the Bowl:
    • Divide the quinoa and vegetable mixture among bowls.
    • Top with sliced grilled chicken.
    • Drizzle with the dressing and garnish with chopped green onions and sesame seeds.

8. Asian Chicken and Yellow Pepper Pizza

Ingredients:

  • 1 lb boneless, skinless chicken breasts, cooked and shredded
  • 1 yellow bell pepper, thinly sliced
  • 1 pre-made pizza crust
  • 1/2 cup Kraft Asian Dressing
  • 1 cup shredded mozzarella cheese
  • 1/4 cup sliced green onions
  • 1/4 cup chopped fresh cilantro
  • Crushed red pepper flakes, for garnish

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 425°F (220°C).
  2. Prepare the Pizza:
    • Place the pre-made pizza crust on a baking sheet or pizza stone.
    • Spread the Kraft Asian Dressing evenly over the crust as the sauce.
  3. Add Toppings:
    • Sprinkle the shredded chicken evenly over the pizza crust.
    • Add the sliced yellow bell peppers on top.
    • Sprinkle with mozzarella cheese.
  4. Bake the Pizza:
    • Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
  5. Garnish and Serve:
    • Remove the pizza from the oven and sprinkle with sliced green onions and chopped cilantro.
    • Add crushed red pepper flakes if you prefer a bit of heat.
    • Slice and serve hot.

These recipes showcase the versatility of Kraft Asian Dressing, chicken, and yellow peppers in a variety of delicious and easy-to-make dishes. Whether you’re in the mood for a stir-fry, a salad, or even a pizza, these ingredients come together to create meals that are full of flavor and perfect for any occasion. Enjoy experimenting with these recipes and discover new favorite dishes for your family and friends!

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