Thai Chicken Stir-Fry for Two Recipe 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 This recipe is: Quick
2 Servings Prep/Total Time: 25 min. Ingredients 1/2 pound boneless skinless chicken breasts, cut into 1-inch strips 2-1/2 teaspoons Crisco® Pure 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 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. Nutrition Facts: 1 cup (calculated without rice) equals 382 calories, 16 g fat (3 g saturated fat), 63 mg cholesterol, 1,100 mg sodium, 27 g carbohydrate, 5 g fiber, 32 g protein. Thai Chicken Stir-Fry for Two published in Simple & Delicious March/April 2010 Recipe source: All-Simple-Recipes yahoo group, submitted by Beth Layman :) http://www.tasteofhome.com/recipes/Thai-Chicken-Stir-Fry-for-Two _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
