Thai Chicken Stir-Fry
Created by KittenCal on January 25, 2012
- Servings: 3
- Prep Time: 10m
- Cook Time: 10m
- Recipe #4328
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1-inch strips
- 2 to 4 teaspoon crushed chili flakes, or adjust to taste
- 2 tablespoon peanut oil (or can use vegetable or canola oil)
- 1 (16 ounce) package frozen stir-fry vegetable blend, thawed then pat dry using paper towels
- 1/4 cup unsweetened apple juice
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 1/4 cup creamy peanut butter
- 2 tablespoons brown sugar
- 2 teaspoons garlic powder
- 1/4 teaspoon ground ginger
- 1/2 teaspoon fresh ground black pepper
- Asian chili sauce, optional
- Cooked rice
How to Make
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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.
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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.
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Step 3: Serve with cooked rice.