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

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 (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.


  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

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.

Light-Bodied White Wine

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

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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."

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!!!!!!!"

Reviewed Jul. 9, 2013

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

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!"

Reviewed Mar. 23, 2013

"Wonderful! I love this recipe and make it often. Because my husband likes the sauce thicker, I add a little cornstarch and I usually serve over pasta. Delish!"

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