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Thai Chicken Stir-Fry

Total Time

Prep/Total Time: 25 min.


4 servings

Instead of having takeout at lunch, why not whip up this delicious meal? Thanks to the convenient frozen veggies, you can enjoy this Thai recipe in minutes. —Sally Bailey, Wooster, Ohio
Thai Chicken Stir-Fry Recipe photo by Taste of Home


  • 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


  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.

Nutrition Facts

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

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Average Rating:
  • gaylene2
    Nov 29, 2018

    My family liked this but they didn't give it a five rating. I wanted to taste the apple juice and peanut butter more, but it all got lost in the soy sauce. If I made it again I would adjust the ingredients and make sure I tasted the sauce before I poured it into the chicken!

  • Steven
    Aug 31, 2017

    No comment left

  • 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.