I just tried this recipe from the Taste of Home Magazine tonight. It was delicious and got all of us gobbling up our veggies! :) It made us think of my Crunchy Chicken Salad and Peanut Chicken Kabobs combined. Here is how I adapted this recipe:
boneless chicken breasts (I used 2 large)
1 package (16oz) frozen stir-fry veggie blend
1 Tablespoon minced garlic
2 Tablespoons brown sugar
3/4 teaspoon ground ginger
1/2 cup chicken broth
1/3 cup soy sauce
1/4 cup chunky peanut butter
5 drops hot pepper sauce
1 head cabbage, chopped
In a large skillet heat oil and stir-fry chicken for 2 minutes. Add frozen veggies; cook 4 minutes longer. Add garlic and continue stir-frying until chicken is no longer pink and vegetables are crisp-tender.
In a small bowl, combine brown sugar, ginger, chicken broth, soy sauce, peanut butter, and hot pepper sauce. Pour over chicken mixture and bring to a boil.
Cook and stir for 2 minutes or until well mixed and thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts.