Sunday, February 28, 2010

Thai Chicken Stir-Fry

This is hands-down the best stir-fry I've tasted. The sauce is amazing! It's a healthy, filling meal that even my little girl loves!

1 lb. boneless skinless chicken breasts, cut into 1-inch strips
1 Tbsp. olive oil
1 pkg. (16 oz.) frozen stir-fry vegetable blend, thawed
1/4 c. unsweetened apple juice
1/4 c. soy sauce
1/4 c. creamy peanut butter
2 Tbsp. brown sugar
2 tsp. garlic powder
1/4 tsp. ground ginger
1/4 tsp. 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; heat through. Serve over rice.