Thai Chicken Stir-Fry Recipe

"I have listed frozen veggies for ease of prep if you want to use fresh veggies go right ahead. Make this as spicy as you like by adjusting the chili flakes. I prepare chicken thighs for this breasts will work also"

Original is 3 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (371.1 g)
Calories 1058.4
Total Fat - 87.7 g
Saturated Fat - 23.7 g
Cholesterol - 180 mg
Sodium - 792.2 mg
Total Carbohydrate - 43.4 g
Dietary Fiber - 4 g
Sugars - 12.6 g
Protein - 26.2 g
Calcium - 258 mg
Iron - 2.3 mg
Vitamin C - 13.3 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

In a large skillet or wok stir-fry chicken and chili flakes in oil over medium high heat for 3-4 minutes or until JUST cooked through. Remove to a plate. To the same skillet add in the thawed vegetable blend; cook tossing for 4-6 minutes or until vegetables are tender. Add the chicken back to the skillet.

Step 2

In a small bowl whisk combine the apple juice, soy sauce, sesame oil, peanut butter, brown sugar, garlic powder, ginger and black pepper. Stir into chicken/vegetable mixture; heat through. Season with more pepper and salt if you like.