Ingredients
1
tablespoon vegetable oil
1
package (14 to 16 oz) chicken breast strips for stir-fry
2 3/4
cups water
1
package (1 oz) stir-fry seasoning mix
1/3
cup creamy peanut butter
1
can (14 oz) fancy mixed Chinese vegetables, drained
2
cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, patted dry with paper towels
2
cups instant white rice
1/4
cup chopped peanuts
Preparation
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until no longer pink in center.
Reduce heat to medium. Stir in 3/4 cup of the water, stir-fry seasoning mix and peanut butter until smooth. Stir in vegetables and bell pepper and onion stir-fry; cook and stir until thoroughly heated.
Meanwhile, cook rice in remaining 2 cups water as directed on package.
Serve chicken mixture over rice; sprinkle with peanuts.
