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Thai Chicken Stir-Fry

 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, Ohio
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Nutritional Facts: 1 cup (calculated without rice) equals 363 calories, 14 g fat (3 g saturated fat), 63 mg cholesterol, 1,100 mg sodium,

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Thai Chicken Stir-Fry (continued)

Nutritional Facts: 28 g carbohydrate, 5 g fiber, 32 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.