Nutty Chicken Stir-Fry Recipe

5 Servings Prep: 20 min. Cook: 15 min.

1 pound boneless skinless chicken breasts, chopped
1 tablespoon canola oil
1 package (16 ounces) frozen stir-fry vegetable blend (or carrots, pea pods, onions, peppers chopped)
6 garlic cloves, minced
2 tablespoons brown sugar
4 teaspoons cornstarch
3/4 teaspoon ground ginger
1/2 cup chicken broth
1/3 cup reduced-sodium soy sauce
1/4 cup peanut butter
5 to 6 drops hot pepper sauce
3 cups shredded cabbage or coleslaw
3/4 cup salted peanuts, chopped
Hot cooked rice

Directions
In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender.
In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice. Yield: 5 servings.