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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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5 26 34
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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

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

Nutritional Facts

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

Directions

  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.


Reviews for Thai Chicken Stir-Fry

AVERAGE RATING
(34)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
cowgirlupcowboyup
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."

MY REVIEW
JMParsons
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."

MY REVIEW
lurky27
Reviewed Nov. 7, 2015

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

~ Theresa"

MY REVIEW
SuLee1
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."

MY REVIEW
dzhugav
Reviewed Jul. 19, 2015

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

MY REVIEW
az_jill
Reviewed Feb. 24, 2015

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

MY REVIEW
LinaNguyen95
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."

MY REVIEW
forbiddendelight
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!!!!!!!"

MY REVIEW
robbinthornton
Reviewed Jul. 9, 2013

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

MY REVIEW
BoosBug
Reviewed Apr. 3, 2013

"Wish I could give 500 stars, this was the BEST stir-fry I've ever eaten in my life. The ingredients are so simple however the sauce is so unique tasting. Very inexpensive to make, very quick to prepare and on your table in no time and extremely tasty! This will be a staple in our home for years to come!!! Next time I may add some peanuts to it because I like a little crunch and for some reason peanuts seem like they would be good to add but that's for my own personal taste. AMAZING!"

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