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Thai Chicken Stir-Fry Recipe

Thai Chicken Stir-Fry Recipe photo by Taste of Home

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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, Ohio

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Thai Chicken Stir-Fry Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

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.

Cooking for 2: Thai Chicken Stir-Fry for Two

Nutritional Facts 1 cup (calculated without rice) equals 363 calories, 14 g fat (3 g saturated fat), 63 mg cholesterol, 1,100 mg sodium, 28 g carbohydrate, 5 g fiber, 32 g protein.

Originally published as Thai Chicken Stir-Fry in Simple & Delicious March/April 2010, p42

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Thai Chicken Stir-Fry

Thai Chicken Stir-Fry

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Reviewed on Jan. 10, 2011 by melodious88

It was a bit more rich than I was expecting a stir-fry to be, but it has a really nice flavor. My husband loved it!

Reviewed on Sep. 07, 2010 by kschreel

Easy and delicious. My 3 young picky eaters loved it too!

Reviewed on Jul. 13, 2010 by Karen1229

Finally, a meal my whole family likes!

Reviewed on May. 27, 2010 by jrsweeney92

Easy to make and tastes terrific.

Reviewed on Mar. 11, 2010 by bfify80

This was very tasty. I replaced the cayenne pepper with curry powder and it was still delicious!

Reviewed on Mar. 10, 2010 by Ann_Marie_PA

I was really impressed with all the simple ingredients this recipe had. Made it for myself so will have leftovers tomorrow. Will make it again for DH. Really liked the peanut butter/ginger/soy sauce combination

Thank you for such a great recipe!!

Reviewed on Feb. 24, 2010 by rarembu

Very easy and if you want to take the time, you could prepare your own vegetables. Stir fry them first, remove from pan and stir fry chicken, returning veggies when chicken is done.

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