Chicken and Vegetables with Thai Peanut Sauce

• 1 Tablespoon Olive Oil
• 2 Boneless Skinless Chicken Breasts, Sliced
• 3 cups Mixed Veggies (I Used Sugar Snap Peas And Bell Pepper)
• 13 cups Thai Peanut Sauce (store Bought Or Your Favorite Recipe)
• 13 bags Coleslaw Mix, 12 Ounce Bag
• 2 cups Cooked Rice
• 1/2 cups Peanuts, Roughly Chopped
• 1 Lime, Cut Into Wedges
• Salt And Pepper, to taste

1. In a large saute pan, heat oil over medium high heat.
2. Slice chicken breasts, season with salt and pepper and add chicken into the pan.
3. Brown chicken on all sides (about 3-4 minutes).
4. Add mixed veggies into the pan and saute till slightly soft but still crunchy.
5. Pour in Thai peanut sauce (can be found in the Asian isle at grocery store) and mix until chicken and veggies are coated.
6. Allow to cook together for 3-5 minutes.
7. Stir in coleslaw mix just before serving, stirring to coat it in the sauce and heat it through.
8. Serve over rice.
9. Top with extra cabbage, chopped peanuts and lime wedges.

olive oil, chicken breasts, mixed veggies, peanut sauce, mix, peanuts, lime, salt

Taken from tastykitchen.com/recipes/main-courses/chicken-and-vegetables-with-thai-peanut-sauce/ (may not work)