Thai Chicken Stir-Fry for Two
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
Ingredients
- 1/2 pound boneless skinless chicken breasts, cut into 1-inch strips
- 2-1/2 teaspoons olive oil
- 2 cups frozen stir-fry vegetable blend, thawed
- 2 tablespoons unsweetened apple juice
- 2 tablespoons soy sauce
- 2 tablespoons creamy peanut butter
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper
- Hot cooked rice
Reviews
This is a family favorite! Tastes better than a restaurant. Most nights I don't have apple juice so I just use whatever juice box my kids haven't used yet ~ grape juice or even the berry. EXCELLENT and EASY!
i mean, really good and easy
really good and east. thanx TOH
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My first stir fry. I was pleased with it though it was a little thicker than I would have liked; but that's an easy fix. No apple juice so I used chicken stock instead. Sliced a couple of mushrooms in and enjoyed every bite.
Spicy!