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| 2 | Chicken breasts, boneless |
| 1/3 Tasse | Pace Picante Sauce * |
| 2 Esslöffel | soy sauce |
| 1 Esslöffel | water |
| 1 Esslöffel | cornstarch |
| 1/2 Teelöffel | Sugar or sugar substitute |
| 3 Esslöffel | Veg. oil (optional) |
| 1 | Onion, cut into thin wedges |
| 2 | cloves garlic minced |
| 1 Esslöffel | Ginger, (fresh if possible) |
| 2 Tasse | Broccoli flowerets |
| 1 | Pepper, any color, chopped |
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Cut chicken into 1/2 - 1" cubes. Combine picante sauce, soy sauce, water, cornstarch, and sugar or sugar substitute in small bowl; set aside. Heat 2 T oil (or spray non-stick pan with cooking spray) in large skillet on high heat. Add chicken and stir-fry 3-4 minutes or until cooked. Add remaining oil (optional), onion, garlic, ginger, broccoli, peppers. Stir-fry 3 minutes or until vegetables are crisp-tender. Add picante sauce mixture; stir-fry about 1 minute or until sauce thickens. * Any bottled picante sauce can be used, or if you have a recipe you can use your own.
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