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Mix dressing and curry powder; pour over chicken in shallow dish. Refrigerate 10 min. to marinate. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and vegetables; cook 10 min. or until chicken is cooked through (170 degrees F), turning chicken over and stirring vegetables after 5 min. Stir in broth and rice. Bring to boil. Remove from heat. Stir in remaining ingredients; cover. Let stand 10 min.
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Japanese-style curry blocks — just add vegetables and meat to water
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger