• 2 Boneless, Skinless Chicken Breasts, cut into bite-sized pieces

• 1/2 cup Natural Peanut Butter

• 1/2 cup Water

• 2 Tbsp Light Soy Sauce

• 1/2 Tbsp Splenda Brown Sugar

• 2 Tbsp Olive Oil

• 3 Cloves of Garlic, minced

• 1/2 tsp crushed Red Pepper

• 1 (16 oz) bag of Frozen Asian Style Vegetables (Kroger has a brand with broccoli, red pepper, mushrooms and snow peas)

Directions: 

In a small bowl, blend peanut butter, water, soy sauce and brown sugar; set aside.

Heat oil over high heat in a large skillet.

Add garlic and crushed red pepper; stir-fry 30 seconds.

Add chicken and cook until no longer pink; about 5 minutes.

Add frozen vegetables and continue to stir-fry about 3 more minutes.

Stir in peanut butter mixture.

Cook, stirring constantly until sauce is smooth, about 3 minutes.

Serve with brown rice.

Garnish with chopped peanuts and green onions if desired.

Serves 4