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Thai Chicken Stir-Fry

Instead of having takeout at lunch, why not whip up this delicious meal? Thanks to the convenient frozen veggies, you can enjoy this Thai recipe in minutes. —Sally Bailey, Wooster, Ohio
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 1 tablespoon olive oil
  • 1 package (16 ounces) frozen stir-fry vegetable blend, thawed
  • 1/4 cup unsweetened apple juice
  • 1/4 cup soy sauce
  • 1/4 cup creamy peanut butter
  • 2 tablespoons brown sugar
  • 2 teaspoons garlic powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • Hot cooked rice

Directions

  • In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender.
  • Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice.
Nutrition Facts
1 cup: 363 calories, 14g fat (3g saturated fat), 63mg cholesterol, 1100mg sodium, 28g carbohydrate (11g sugars, 5g fiber), 32g protein.

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