Nutty Chicken Stir-Fry

• 1 pound boneless skinless chicken breasts, chopped
• 1 tablespoon canola oil
• 1 package (16 ounces) frozen stir-fry vegetable blend
• 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 chunky peanut butter
• 5 to 6 drops hot pepper sauce
• 3 cups shredded cabbage
• 3/4 cup salted peanuts, chopped
• Hot cooked rice

1. 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.
2. 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.
3. 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.

chicken breasts, canola oil, vegetable blend, garlic, brown sugar, cornstarch, ground ginger, chicken broth, soy sauce, chunky peanut butter, pepper sauce, cabbage, peanuts, rice

Taken from www.tasteofhome.com/recipes/nutty-chicken-stir-fry/ (may not work)