Ginger Chicken Stir-Fry

1-1/4 cup  sliced zucchini (1 medium)

1/2 cup  sliced carrot (1 medium)

1/2 cup  sliced onion (1 medium)

1 small  red sweet pepper cut into strips (3/4 cup)

2-1/2 cups  shredded green cabbage (about half of a small cabbage head)

1 tablespoon  cooking oil or peanut oil

12 ounces  skinless, boneless chicken breast halves or turkey tenderloins, cut into 1-inch pieces

1/2 cup  bottled stir-fry sauce

1/2 teaspoon  ground ginger

3 to 4 cups  hot cooked white or brown rice

3/4 cup  chopped cocktail peanuts or cashews

Directions

1. In a 12-inch skillet or wok cook and stir half of the zucchini, carrot, onion, pepper, and cabbage in hot oil over medium-high heat for about 2 minutes or until crisp-tender. Remove vegetables from the skillet. Repeat with remaining vegetables; remove from the skillet.

2. If necessary, add more oil to the hot skillet. Add chicken to the skillet. Cook and stir for 3 to 5 minutes or until chicken is no longer pink. Push chicken from center of the skillet. Add stir-fry sauce and ginger to center of the wok. Cook and stir until bubbly. Return the vegetables to the skillet. Cook and stir about 1 minute more or until chicken-vegetable mixture is coated and heated through. Serve over rice. Sprinkle servings with chopped peanuts. Makes 6 servings.