2 whole chicken breast, split, boned and skinned
2/3 c. picante sauce
4 tbsp. soy sauce
2 tbsp. water
2 tbsp. cornstarch
1 tsp. sugar
1 tsp. ground ginger
3 tbsp. vegetable oil
1 med. onion, cut into wedges
2 garlic cloves
1 1/2 c. broccoli flowerets
1 med. red or green pepper, cut 3/4 inch pieces (may substitute veg to liking)

Cut chicken into 1 inch cubes. Combine picante sauce, soy sauce, water, cornstarch, sugar and ginger in small bowl, set aside. Heat 2 tbsp. oil in skillet or wok over medium high heat. Add chicken stir fry 3 to 4 minutes or until cooked through. Remove with slotted spoon. Add remaining oil, onion and garlic to skillet, stir fry 30 seconds. Add broccoli and peppers, stir fry 3 minutes or until vegetables are crisp tender. Add chicken and picante mixture, stir fry about 1 minute or until sauce thickens. Serve with additional picante sauce and rice.