Nutty Chicken Stir Fry

Ingredients

• 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

Directions

• 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. Yield: 5 servings.

Nutrition Facts: 1-1/4 cups (calculated without rice) equals 434 calories, 22 g fat (3 g saturated fat), 51 mg cholesterol, 991 mg sodium, 31 g carbohydrate, 7 g fiber, 31 g protein.