- Prep:25 mins
- Cooking Time:10 mins
This Thai chicken stir-fry is a good recipe if you’re on the go and don’t have time to prepare a complicated meal but still want to ensure that you get a great nutritional meal.
It uses simple and easy to source ingredients. Plus, once you get the hang of it, you can begin to substitute certain ingredients. For instance, you could use cashew butter paste instead of peanut butter.
The meal is best served, piping hot, with rice or noodles.
- 450g chicken breasts, cut into strips
- 1 Tsp Sunshine D Original Margarine
- 400g frozen stir-fry vegetables, thawed
- ¼ cup apple juice
- ¼ cup soy sauce
- ¼ cup peanut butter
- 2 Tsp brown sugar
- 2 tsp garlic
- ¼ tsp ground ginger
- ¼ tsp cayenne pepper
Fry the chicken with the margarine in a large wok or saucepan for about 4 minutes. Stir in the vegetables and cook for another 6 minutes. In a separate bowl, combine the apple juice, soy sauce, peanut butter, sugar, garlic, ginger and cayenne pepper. Stir into the mixture.
Serve with rice or noodles.
Try changing out the Sunshine D Original Margarine for Sunshine D Lite Fat Spread if you feel like something a little lighter.