Instructions: Spray large nonstick wok or skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 3 minutes. Add frozen vegetables with noodles and sauce from packets. Reduce heat to medium; cover and cook 7 to 10 minutes or until vegetables are crisp-tender and chicken is no longer pink, stirring frequently.

Meanwhile, in small bowl, combine peanut butter, lime juice and chili puree until well mixed. Add to vegetable mixture in skillet; cook and stir until thoroughly heated.

Notes:
* Chili puree (sauce) with garlic can be found in the Asian foods section of large supermarkets or in Asian markets. If unavailable, use 2 to 4 teaspoons cocktail sauce plus 1/4 teaspoon minced garlic and 1/4 teaspoon crushed red pepper flakes.

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