Thai Chicken Stir-Fry

Now that Hubby is home and I'm cooking real meals again, I decided to 1) Splurge and buy a big bag of chicken breasts and 2) try this recipe that sounded delicious. 


And it was "please stop me from compulsively eating this entire pan right here" delicious! Hubby gave it his highest rating and I can't stop thinking about it in quiet, reflective moments. It's also easy, uses pretty basic ingredients, and comes together quickly. What's not to love?

Thai Chicken Stir-Fry

Adapted from Taste of Home

Ingredients:

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon 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
1 teaspoon garlic powder
1/4 - 1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Hot cooked rice (we like brown)

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. 

Yield: 4 servings.