Nutty Chicken Stir-Fry Recipe

I love making stir-fry because it's so fast and easy and healthy. I am always looking for a new way to make it and I found a recipe in my Taste of Home magazine this month that had a new recipe in it. I tried it last night and thought it was really good so I'm sharing it.

Nutty Chicken Stir-Fry

1 lb boneless skinless chicken breast, chopped
1 TBSP oil
1 package (16oz) frozen stir-fry vegetable blend
6 cloves garlic, minced
2 TBSP brown sugar
4 tsp cornstarch
3/4 tsp ground ginger
1/2 cup chicken broth
1/3 cup 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

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.