1 pound skinless, boneless chix breast halves or skinless, boneless chicken thighs, cut into strips
2 cloves garlic, minced
1 package (16 ounces) frozen stir-fry vegetables
1 jar (16 ounces) Pace® Picante Sauce
1 tablespoon reduced sodium soy sauce
1/2 cup dry roasted lightly salted peanuts, chopped
Instructions
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally. Add the garlic and cook and stir for 1 minute.
Stir the vegetables, picante sauce and soy sauce in the skillet. Cook until the vegetables are tender-crisp and the chicken is cooked through, stirring occasionally. Sprinkle with the peanuts. Makes- 4 servings (about 1 1/4 cups each).
Originally Submitted
1/10/2011
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