Thai Chicken Stir-Fry

Name: Thai Chicken Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 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

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 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

Directions

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.

Nutrition Facts

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

Originally published as Thai Chicken Stir-Fry in Simple & Delicious March/April 2010

Reviews

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Average Rating:

vstern

Apr 13, 2017

Made this tonight and my husband and I both loved it. I used fresh vegetables because I didn't have frozen, and red pepper flakes because I didn't have cayenne pepper. Was still delicious and I will for sure make this again. Was a very fast, easy meal!!
cowgirlupcowboyup

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.
JMParsons

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.
lurky27

Nov 7, 2015

My first attempt at cooking Thai food was a success! Yum!~ Theresa
SuLee1

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.
dzhugav

Jul 19, 2015

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

Feb 24, 2015

This replaces my old favorite, very delicious! Even dh who isn't a Thai fan declared this a winner!
LinaNguyen95

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.
forbiddendelight

Jul 28, 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!!!!!!!
robbinthornton

Jul 9, 2013

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