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Hi
This is a great recipe!! Chicken, veggies, and grain all in one meal!
I used couscous instead of rice and it was great! I also used 2 chicken breasts cut into strips which is probably more than 1/2 pound ... that just didn't seem enough for the two of us!!
Enjoy!
hugs,
peg
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
This is a great recipe!! Chicken, veggies, and grain all in one meal!
I used couscous instead of rice and it was great! I also used 2 chicken breasts cut into strips which is probably more than 1/2 pound ... that just didn't seem enough for the two of us!!
Enjoy!
hugs,
peg
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 Oil2 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