Retake Homemade: Thai Chicken Stir Fry
Admit it. You have a secret love affair with the greasy and overpriced takeout from your local Chinese or Thai place. It’s okay, we all do. But unless you’re one of the rare folks who order everything steamed and off the diet menu (which totally defeats the purpose of Chinese), it’s going to blow your diet, be full of all kinds of fat and sodium, and you’re going to be hungry in a couple of hours and headed back to the fridge for leftovers. My homemade alternative comes from the March/April 2010 issue of Simple and Delicious magazine (LOVE this magazine)–a Thai chicken stir fry that’s healthy, filling, DELICIOUS, and served over brown rice, will keep you from heading to the kitchen with midnight munchies. The original recipe claims to feed 4, which I have to give a beady eye and ask “You’re kidding me, right?” But it most definitely serves 2 at 612 calories and 26 grams of fat (does not include rice in nutrition info totals).
- 1 lb boneless, skinless chicken breasts, cut into 1 inch strips
- 1 tablespoon olive oil
- 1 package (16 oz.) frozen stir-fry veggies, thawed
- 1/4 cup chicken stock (subbed; original recipe calls for unsweetened apple juice)
- 1/4 cup soy sauce (I used low sodium)
- 1/4 cup creamy peanut butter
- 1 tablespoon brown sugar Splenda (original calls for 2 tablespoons brown sugar)
- 2 teaspoons garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (If you’re not into heat, cut this in half)
- hot, cooked brown rice
- Heat the oil over medium high heat.
- Stir fry the chicken for 3-4 minutes or until no longer pink.
- Add in the veggies and stir fry until tender, about 4-6 minutes.
- Meanwhile, in a small bowl or measuring cup, combine the stock, soy sauce, peanut butter, brown sugar Splenda, garlic powder, ginger, and cayenne pepper.
- Stir into the chicken and veggie mixture.
- Heat through.
- Serve over brown rice (1 cup per serving).
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