Thai Chicken Stir-Fry Recipe
Thai Chicken Stir-Fry Recipe photo by Taste of Home
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Thai Chicken Stir-Fry Recipe

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 cup: 363 calories, 14g fat (3g saturated fat), 63mg cholesterol, 1100mg sodium, 28g carbohydrate (11g sugars, 5g fiber), 32g protein.


  1. 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.
  2. 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.
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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vstern User ID: 4035754 264643
Reviewed Apr. 13, 2017

"Made this tonight and my husband and I both loved it. I used fresh vegetables because I didn't have frozen, and red pepper flakes because I didn't have cayenne pepper. Was still delicious and I will for sure make this again. Was a very fast, easy meal!!"

cowgirlupcowboyup User ID: 1447190 245496
Reviewed Mar. 15, 2016

"Way to much of a peanut butter taste. I would only use an 1/8 cup if I ever decided to try it again. Definitely not a keeper."

JMParsons User ID: 8095027 237521
Reviewed Nov. 17, 2015

"Made this last night using all fresh vegetables with fresh garlic and ginger as well. I don't like mushy vegetables. Any combination of fresh veggies would work. It's the sauce that makes it sort of Thai. I liked it and will make again."

lurky27 User ID: 1251896 236894
Reviewed Nov. 7, 2015

"My first attempt at cooking Thai food was a success! Yum!

~ Theresa"

SuLee1 User ID: 8469071 234233
Reviewed Oct. 9, 2015

"Sounds delish. How do you think it would be without the apple juice? I'd hate to have to buy a half-gallon of apple juice for a 1/4 cup amount needed."

dzhugav User ID: 7596118 229831
Reviewed Jul. 19, 2015

"This was so delicious, my husband had three helpings!"

az_jill User ID: 5181702 221263
Reviewed Feb. 24, 2015

"This replaces my old favorite, very delicious! Even dh who isn't a Thai fan declared this a winner!"

LinaNguyen95 User ID: 8157964 215078
Reviewed Dec. 16, 2014

"Pretty great, and my family enjoyed it. I might use fresh vegetables and reduced sodium soy sauce, next time. The frozen vegetables were slightly mushy is all."

forbiddendelight User ID: 5108393 147596
Reviewed Jul. 28, 2013 Edited Sep. 22, 2013

"Love this is delish. Just made this today and will make again. It's spicy so watch out, but not to spicy where you mouth is on fire. Great recipe don't change a thang!!!!!!!"

robbinthornton User ID: 3362574 66955
Reviewed Jul. 9, 2013

"Big hit with everyone in the family - used fresh vegies and decreased cayenne for children's taste...yum!"

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