|1/2||Bag PERDUE® Crispy Chicken Strips (26 oz.)|
|1||tbsp vegetable oil|
|2||cloves garlic, minced|
|1||(16-ounce) bag frozen Asian style vegetables|
|1/2||cup prepared peanut sauce|
|2||cups cooked rice, for serving|
|1/4||cup chopped peanuts for garnish, optional|
Add cooked chicken chunks to wok and toss to combine.
Bake chicken according to package directions. Remove chicken from oven and set aside to cool. Once cooled, cut chicken into 1 inch chunks.
Divide the rice between 4 plates. Top with Stir-Fried Chicken and Peanut Sauce. Garnish with chopped peanut, if desired.
Heat vegetable oil in a large wok or skillet over high heat. Add garlic and stir-fry for 30 seconds. Add Asian-style vegetables and stir-fry for 3 to 4 minutes until vegetables are cooked but still tender. Add peanut sauce and toss until heated through, about 1 to 2 minutes.
Substitute the 2 cloves of garlic for 1 tablespoon of prepared minced garlic