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Thai Chicken Stir-Fry for Two Recipe

Thai Chicken Stir-Fry for Two Recipe

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. YIELD:2 servings


  • 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


  • 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. Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; serve with rice. Yield: 2 servings.

Nutritional Facts

1 cup: 382 calories, 16g fat (3g saturated fat), 63mg cholesterol, 1100mg sodium, 27g carbohydrate (11g sugars, 5g fiber), 32g protein.

Reviews for Thai Chicken Stir-Fry for Two

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tuscalooso User ID: 2401195 106558
Reviewed Oct. 10, 2011

"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!"

dollrosa User ID: 81505 130148
Reviewed Apr. 1, 2011

"i mean, really good and easy"

dollrosa User ID: 81505 130147
Reviewed Apr. 1, 2011

"really good and east. thanx TOH"

4Appys User ID: 4560950 189705
Reviewed Mar. 31, 2010

"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."

aprilfuller User ID: 4908382 189704
Reviewed Mar. 19, 2010


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