boneless skinless chicken thighs, cut into bite-size pieces
1/4
teaspoon garlic salt
1
tablespoon vegetable oil
2-1/2
cups 8-vegetable juice
1
bag (16 ounces) frozen pepper stir-fry mix
1/2
cup diced cooked ham
1
teaspoon hot pepper sauce
1-3/4
cups uncooked quick cooking rice
Sprinkle chicken with garlic salt. In large nonstick skillet, place oil and heat over medium-high heat. Add chicken and cook, stirring occasionally, 8 minutes or until chicken is lightly browned. Add vegetable juice, pepper stir-fry mix, ham and hot pepper sauce. Heat to boiling; cover and cook over medium heat 4 minutes. Stir in rice; heat to boiling. Cover; remove pan from heat and let stand 5 minutes or until rice and vegetables are tender and liquid is absorbed.
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