Fake-out takeout: Thai Chicken Stir-fry
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 teasp...