Ingredients
1 pound boneless skinless chicken breasts, chopped1 tablespoon canola oil1 package (16 ounces) frozen stir-fry vegetable blend6 garlic cloves, minced2 tablespoons brown sugar4 teaspoons cornstarch3/4 teaspoon ground ginger1/2 cup chicken broth1/3 cup reduced-sodium soy sauce1/4 cup chunky peanut butter5 to 6 drops hot pepper sauce3 cups shredded cabbage3/4 cup salted peanuts, choppedHot cooked rice
Preparation
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.
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.
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.
