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Thai Chicken Stir-Fry for Two

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.
  • Makes
    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


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

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  • tuscalooso
    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
    Apr 1, 2011

    i mean, really good and easy

  • dollrosa
    Apr 1, 2011

    really good and east. thanx TOH

  • Sprowl
    Jul 27, 2010

    No comment left

  • 4Appys
    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
    Mar 19, 2010