Heat oil in large skillet over medium-high heat until hot. Add chicken and garlic; cook and stir 3 minutes. Add frozen vegetables; cook and stir 5 to 7 minutes or until vegetables are crisp-tender and chicken is no longer pink.
Add broth, peanut butter, brown sugar, soy sauce, cornstarch, ginger and hot pepper sauce; cook 2 minutes or until mixture comes to a boil. Stir in coleslaw blend; cook and stir 2 minutes. Sprinkle with peanuts.