THAI CHICKEN RECIPES STIR FRY RECIPES

Name: Thai Chicken Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings.
Cuisine: Asia, Thai
Ingredients: 1 pound boneless skinless chicken breasts, cut into 1-inch strips; 1 tablespoon olive oil; 1 package (16 ounces) 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; 1/4 teaspoon ground ginger; 1/4 teaspoon cayenne pepper; Hot cooked rice

THAI CHICKEN STIR-FRY RECIPE: HOW TO MAKE IT - TASTE OF HOME

Thai Chicken Stir-Fry Recipe: How to Make It - Taste of Home image

Instead of having takeout at lunch, why not whip up this delicious meal? Thanks to the convenient frozen veggies, you can enjoy this Thai recipe in minutes. —Sally Bailey, Wooster, Ohio

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon olive oil
1 package (16 ounces) 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
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Hot cooked rice

Steps:

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 with rice.

Nutrition Facts : Calories 363 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 1100mg sodium, CarbohydrateContent 28g carbohydrate (11g sugars, FiberContent 5g fiber), ProteinContent 32g protein.

THAI STYLE CHICKEN STIR FRY RECIPE - FOOD.COM

Thai Style Chicken Stir Fry Recipe - Food.com image

This came out of having some vegetables I wanted to use up before they needed throwing out, so feel free to play around with veg. It is super simple and easy to make without having a huge prep time. Although if you don't cook a lot of Asian style food like me, then a lot of people would not always have some of these ingredients on hand all the time. I love Chinese, Japanese, Indonesian, Malaysian etc.. So I have herbs and spices sitting in my cupboard that most people would have never heard of. The ingredients in this though are very common and with Asian becoming more popular to cook at home now days, rather getting a take out. The ingredients listed below are available at just about all regular supermarkets now.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 kg chicken breast, sliced thinly
2 teaspoons fresh ginger, grated
3 garlic cloves, crushed
2 -3 tablespoons peanut oil
4 green onions, sliced thinly
200 g bean sprouts
500 g baby bok choy, chopped coarsely
1 medium red pepper, sliced thinly (about250g)
3 tablespoons lime juice
100 ml sweet chili sauce
1 tablespoon fish sauce
1 1/2 tablespoons sugar
2 tablespoons soy sauce
1/2 teaspoon sambal oelek (or more)
2 tablespoons fresh coriander, finely chopped
1 1/2 tablespoons of fresh mint, finely chopped

Steps:

Note: I served this without noodles if you choose to serve over noodles or rice, lower chicken weight to about 700-800g and bok choy to 250-300g and bean sprout to about 120g.
Combine chicken and ginger in a bowl, heat some of the peanut oil in a wok and cook chicken in batches, until browned all over, adding extra oil as needed.
Add a little extra oil and stir fry pepper and garlic for about 1-2 Min's, stir constantly so as not to burn garlic.
Add soy sauce, fish sauce, lime juice, sambal oelek, sweet chili sauce and sugar, stir to combine.
Add bok choy, sprouts, onion, coriander, mint, stir, cover for just a few Min's to just wilt vegetables (you still want a good crunch), stir once more and serve.
To serve: Serve as is on individual serving plates. Read note above if serving over rice or noodles.

Nutrition Facts : Calories 596.4, FatContent 31.4, SaturatedFatContent 8.3, CholesterolContent 161.9, SodiumContent 1265.1, CarbohydrateContent 20, FiberContent 4.2, SugarContent 10.9, ProteinContent 58.7

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