2 whole chicken breasts, boned and skinned
2/3 c. Pace picante sauce
4 tbsp. soy sauce
2 tbsp. water
1 tbsp. cornstarch
1 tsp. sugar
3 tbsp. vegetable oil
1 med. onion
2-3 cloves garlic
1 tbsp. ginger root or 1/2 tsp. ground ginger
2 c. broccoli flowerets
1 med. red sweet pepper

Cut chicken into 1-inch cubes; stir fry in oil until lightly browned and cooked, remove with slotted spoon. Stir fry onion, garlic and ginger, broccoli and red pepper until vegetables are crisp tender.

Combine picante sauce, soy sauce, water and cornstarch; add to vegetables with chicken. Cook a few minutes until sauce thickens.