Recipes from Pilgrim's Kitchen

• 4 boneless (32 oz.) skinless Pilgrim's Pride chicken breasts (or split breasts), boned & cut into 1 1/2 x 1 inch strips
• 1/2 cup picante sauce (such as Pace Picante, medium)
• 2 Tablespoons soy sauce
• 2 Tablespoons dry sherry
• 1 Tablespoon cornstarch
• 2 teaspoons sugar
• 6 green onions with tops, cut into small pieces
• 1 large red or green pepper, cut into strips
• 1/2 cup salted cashews
• 2 cups Hot cooked rice
• 2 Tablespoons vegetable oil

Heat oil in a wok or large skillet over medium-high heat. Add chicken and cook, stirring constantly, until almost cooked through -- about 2 or 3 minutes. Add onions and pepper; stir-fry 2 or 3 minutes, or until vegetables are crisp-tender and chicken is cooked completely.

Add cashews and picante sauce mixture; cook and stir about 1 minute or until sauce thickens. Serve over rice.

Serves 4.