Faster than carryout, this easy stir-fry is perfect for a busy weeknight dinner. Use any combination of frozen collards, kale or turnip greens for a delightful meal.
1 (16 oz.) bag Pictsweet frozen Mixed Greens
1/2 cup unseasoned dry-roasted peanuts
3 tablespoons vegetable oil, divided
1 1/2 pounds chicken tenders
2 cups Pictsweet frozen 3 Pepper and Onion Blend
2 tablespoons finely chopped peeled fresh ginger
1 cup water
1/4 cup soy sauce
3 tablespoons sugar
1 1/2 tablespoons cornstarch
1 tablespoon toasted sesame oil
2 to 4 cups hot cooked brown or white rice, optional
Place frozen mixed greens in saucepan and cover with water. Place on stove top and bring to a boil. Boil for 3 minutes. Reduce heat, cover and simmer for 20 minutes. Drain. In a large skillet, sauté peanuts in 1 tablespoon vegetable oil for 3 to 5 minutes, stirring constantly until they are golden. Remove and drain on a paper towel. Add chicken tenders and 1 tablespoon vegetable oil to skillet and cook, turning several times, until tenders have browned on all sides, 12 to 15 minutes. Remove to a plate and set aside. Add frozen pepper and onion blend, ginger and remaining one tablespoon vegetable oil to skillet. Cook mixture for five minutes or until liquid evaporates. Whisk together water, soy sauce, sugar and cornstarch. Add to skillet and cook stirring, until boiling and thickened. Stir in chicken, greens and sesame oil; cook, stirring until hot. Sprinkle peanuts over top and serve with rice, if desired.