2 whole chicken breasts, split, boned and skinned
1/3 c. Pace Picante sauce
2 tbsp. soy sauce
1 tbsp. water
1 tbsp. cornstarch
1/2 tsp. sugar
3 tbsp. vegetable oil
1 med. onion, cut into thin wedges
2 garlic cloves, minced
1 tbsp. freshly shredded ginger root OR 1/2 tsp. ground ginger
1 1/2 c. broccoli flowerets
1 med. red or green pepper, cut into 3/4 in. pieces

Cut chicken into 1 inch cubes. Combine Picante souce, soy sauce, water, cornstarch and sugar in small bowl; set aside. Heat 2 tablespoons of the oil in wok or large skillet over medium high heat. Add chicken and stir fry 3 to 4 minutes or until cooked through. Remove with slotted spoon. Add remaining oil, onion, garlic, and ginger to skillet; stir fry 30 seconds. Add broccoli and peppers; stir fry 3 minutes or until vegetables are crisp tender. Add chicken and Picante sauce mixture; stir fry about 1 minute or until sauce thickens. Serve with additional Picante sauce. Makes 4 servings. Sauce can be doubled.