1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup Kraft Asian Toasted Sesame Dressing, divided
1 teaspoon 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 Planters 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 minute. Add chicken mixture; stir-fry 4 to 5 minutes or until chicken is done.
Stir in pineapple and nuts; cook 5 minutes or until heated through, stirring occasionally.
Serve over rice.