2 whole chicken breasts, split, boned and skinned
1/3 c. picante sauce
2 tbsp. soy sauce
1 tbsp. water
1 tbsp. cornstarch
1/2 tsp. sugar
3 tbsp. vegetable oil, divided use
1 lg. carrots, sliced
1 c. snow peas
2 cloves garlic, minced
1 tbsp. freshly shredded ginger or 1/2 tsp. ground ginger
1 1/2 c. broccoli flowerets
1 med. red or green pepper, cut into 3/4 inch strips

Cut chicken in strips. Combine picante sauce, soy sauce, water, cornstarch and sugar in small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken; stir-fry 3-4 minutes or until cooked through. Remove with slotted spoon.

Add remaining oil, carrot, peas, garlic and ginger to skillet; stir- fry 2 minutes. 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. Serves 4.