1 tbsp. cornstarch
1 tbsp. soy sauce
1/2 c. chutney
1 tbsp. vegetable oil
1 lb. skinless boneless chicken breast halves, cut into 1 inch pieces
1 pkg. (16 oz.) frozen cauliflower, carrots and snap pea pods, thawed
Hot cooked rice or noodles, if desired
1/4 c. chopped peanuts, if desired

Mix cornstarch, soy sauce and chutney. Heat oil in 10 inch skillet or wok over medium high heat. Add chicken and vegetables; stir fry 5 to 7 minutes or until chicken is no longer pink in center. Stir in chutney mixture. Cook over medium heat, stirring constantly, until slightly thickened. Serve over rice. Sprinkle with peanuts.