3/4 lb. boneless, skinless chicken breast
2 lg. garlic cloves, minced
1/2 c. picante sauce
2 tbsp. soy sauce
1 tbsp. cornstarch
2 to 3 tsp. shredded fresh ginger root
1-1 1/2 tsp. sugar
2 tbsp. vegetable oil
1 red bell pepper, cut into short, thin strips
4 oz. pea pods, diagonally sliced in half
1 c. diagonally sliced green onions with tops
Hot rice, cooked

Cut chicken into thin strips about 2 x 1/4 x 1/4 inches. Combine picante sauce, soy sauce, cornstarch, ginger and sugar in small bowl; set aside. Heat 1 tablespoon of the oil in large skillet over medium high heat. Add chicken and garlic and stir fry 2 to 3 minutes or until cooked through. Remove chicken from skillet and reserve.

Add remaining oil to skillet. Add bell pepper and pea pods; stir fry 3 minutes or until vegetables are tender. Stir picante sauce mixture and add to skillet with green onions and reserved chicken. Cook and stir 1 minute or until sauce thickens. Serve with rice. Makes 4 servings.