THAI CHICKEN STIR-FRY

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Thai Chicken Stir-Fry image

This a recipe I am posting for the 2016 Culinary Quest - Thailand/Indonesia leg. This is from my "Simple and Delicious" magazine by Sally Bailey. It uses frozen blend of vegetables, but feel free to use fresh.

Provided by diner524

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast, cut into 1-inch strips
1 tablespoon olive oil
16 ounces frozen stir-fry mixed vegetables, 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

Steps:

  • 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.

*** Explore more Thai Chicken Stir-Fry Recipes »

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