Nutty Chicken Stir Fry

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• This recipe was in the newest taste of Homes Magazine. It was mt husbands pick for a meal. It can out really good. Can't seem to stay out of it. The combo of the tender veggies and chicken with the peanuts so good.. 
• I forgot to take a picture so the picture is from the website. 
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• 1 lbs boneless skinless chicken breasts, chopped
• 1 tbsp canola oil
• 1 package frozen stir-fry vegetable blend
• 6 garlic cloves, minced
• 2 tbsp brown sugar
• 4 tsp cornstarch
• 3/4 tsp ground ginger
• 1/2 cup chicken broth
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup chunky peanut butter
• 5 to 6 drops hot pepper sauce
• 3 cups shredded cabbage
• 3/4 cup salted peanuts, chopped
• Hot cooked rice
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• In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender. In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice. I also served it with some egg rolls Makes 5 servings.