- 2 teaspoons canola oil
- 1 pound skinless, boneless chicken breast halves
- 2 cloves garlic, minced
- 1 (16 ounce) package frozen stir-fry vegetables
- 1 (16 ounce) jar 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.