Looking for just the right peanut sauce to combine with stir-fry, I tried this recipe. I almost overlooked it because it was in Taste of Home's Simple & Delicious magazine, and sometimes "simple" means high-calorie convenience products. But this recipe is surprisingly light and also satisfying. My 10-year-old requests it. I like it as much for the taste as the nearest Thai restaurant is an hour away and not an expense we can afford all the time. This gives us the flavors we crave at a fraction of the cost and calories of dining out. It's also quick to prepare on a busy night.
THAI CHICKEN STIR-FRY
1 pound boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon olive oil
1 16-ounce package 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
2 teaspoons garlic powder (sometimes I use a clove or 2 of real garlic added with the vegetables)
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper (use less or omit if you don't like it spicy)
Hot cooked rice
In a 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.
Calories: 357 per serving (without rice), 16 g fat, 40 g protein, 734 mg sodium