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 classic Thai flavors in minutes. Sally Bailey - Wooster, Ohio4 ServingsPrep/Total Time: 25 min.
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. Yield: 4
- servings.
Nutrition Facts: 1 cup (calculated without rice) equals 363 calories, 14 g fat (3 g saturated fat), 63 mg cholesterol, 1,100 mg sodium,