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