• 4 teaspoons canola or vegetable oil, divided
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1-1/2 cups Birds Eye® Pepper Stir-Fry
• 1/2 cup prepared stir-fry sauce
• 4 tablespoons orange juice or water
• 2 teaspoons Asian chili garlic sauce
• 1 bag (10 oz.) Steamfresh® Brown & Wild Rice with Broccoli & Carrots, cooked according to package directions
• 1/4 cup chopped peanuts or cashews, crushed

1. Heat 3 teaspoons oil in 10-inch nonstick skillet over medium-high heat and brown chicken, stirring frequently, 6 minutes or until thoroughly cooked. Remove chicken; set aside.
2. Add remaining 1 teaspoon oil to skillet and cook Pepper Stir-Fry vegetables, stirring occasionally, 4 minutes or until softened and starting to brown.
3. Stir in stir-fry sauce, orange juice and chili sauce and bring to a boil. Reduce heat to low and stir in chicken. Simmer, stirring occasionally, 4 minutes or until heated through.
4. To serve, arrange chicken and peppers over prepared Brown & Wild Rice with Broccoli & Carrots and sprinkle with nuts.

This recipe is the perfect solution for a last minute weeknight meal. Omit the Asian chili garlic sauce if the family does not like the heat! Serve with a spinach salad and sliced fresh fruit.

For Spicy Citrus Pork & Vegetables, substitute 1 pound boneless pork for chicken.