1/3 cup reduced-sodium soy sauce
1 Thai chili pepper, bird’s eye chili pepper, small red serrano pepper or jalapeno pepper; seeded and thinly sliced*
1 teaspoon grated gingerroot
2 cloves garlic, minced
1 package Chik’N Strips
1 tablespoon sesame oil or vegetable oil
1/2 cup chopped onion
1 cup broccoli florets
1/2 cup bias-sliced carrots
1/2 cup sliced red, green or yellow bell pepper
1 tablespoon water
1/2 cup snow peas, trimmed
1 tablespoon sliced green onion (optional)
1 tablespoon slivered almonds, toasted (optional)

-In small bowl stir together soy sauce, chili pepper, gingerroot and garlic. Place Chik’N Strips in resealable plastic bag. Pour soy mixture over Chik’n Strips. Seal bag and let stand at room temperature for 40 minutes or refrigerate for 2 to 24 hours.

-In nonstick wok or large nonstick skillet heat oil over medium-high heat until hot. Stir-fry onion in hot oil for 1 minute. Carefully stir in Chik’N Strips and marinade. Stir-fry for 2 to 3 minutes or until heated through.

Push Chik’N Strips mixture from center of wok. Add broccoli, carrots and bell pepper to center of wok. Sprinkle vegetables with water. Cook, covered, for 1 to 2 minutes or until vegetables are crisp-tender.

Stir together Chik’N Strips mixture and vegetables. Stir in snow peas. Heat through. Garnish with green onion and almonds, if desired.