1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 medium green pepper, chopped
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1-1/2 cups salsa
1/2 cup creamy peanut butter
2 tablespoons reduced-sodium soy sauce
Hot cooked rice
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 4-6 minutes or until no longer pink. Remove from pan.
In same skillet, heat remaining oil. Add pepper; cook and stir 2-3 minutes or until crisp-tender. Add garlic and ginger; cook 1 minute longer. Add salsa, peanut butter and soy sauce; stir until peanut butter is blended. Stir in chicken; heat through. Serve with rice.