Simple Cooking - Picante Peanut Chicken


2 teaspoons canola oil
1 pound skinless, boneless chicken 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

*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.

Submitted by Jennifer Fortner of Midville. If you have a quick and easy recipe to share, please send it to john@wafj.com and include a daytime phone number. You'll get a thank-you gift if we use your recipe.

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