Thai Chicken Stir-Fry for Two |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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 |
Directions:
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.
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