2 cups cooked rice
2/3 cup tomato juice
2 Tbsp. jalapeno pepper, chopped
1 Tbsp. cornstarch
2 tsp. cumin, ground
2 Tbsp. vegetable oil
1 lb. boneless chicken, cubed
2 cups Pictsweet Stir-Fry Oriental

COOKING DIRECTIONS:

In a small bowl, combine tomato juice, pepper, cornstarch and cumin. Heat skillet or wok over high heat; add oil. Place chicken in skillet and stir-fry for 3-5 minutes. Add frozen vegetables to skillet and cook 3 minutes. Add sauce and continue cooking until sauce thickens. Serve over rice.