Thai Chicken Stir-Fry

• 3.2 oz. (1/4 of 12.8-oz. pkg.) soba noodles, uncooked
• 1/3 cup A.1. Supreme Garlic Steak Sauce
• 1/4 cup water
• 3 Tbsp. creamy peanut butter
• 2 tsp. brown sugar
• 1/2 tsp. Sriracha sauce (hot chili sauce)
• 2 Tbsp. olive oil
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 red pepper, cut into thin strips
• 1 cup halved pea pods
• 1 jar (7 oz.) baby corn, drained

1. Cook noodles as directed on package.
2. Meanwhile, mix next 5 ingredients until well blended.
3. Drain noodles.
4. Heat oil in large skillet on medium-high heat.
5. Add chicken; cook 4 min., stirring frequently.
6. Stir in peppers; cook and stir 2 min.
7. Add pea pods and corn; cook 2 min.
8. or until pea pods are crisp-tender, stirring frequently.
9. Stir in sauce; cook and stir 2 to 3 min.
10. or until chicken is done and mixture is heated through.
11. Drain noodles.
12. Add to ingredients in skillet; toss to coat.

noodles, supreme garlic, water, peanut butter, brown sugar, sriracha sauce, olive oil, boneless skinless chicken breasts, red pepper, pods, baby corn

Taken from www.kraftrecipes.com/recipes/thai-chicken-stir-fry-144298.aspx (may not work)