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Thai Chicken Stir-Fry

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Servings 4 servings


  • 3/4 cup salsa
  • 2 1/2 tablespoons peanut butter
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon molasses
  • 1 tablespoon water
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 4 6-oz. boneless skinless chicken breast halves cut into stir-fry strips*
  • 1/2 tablespoon olive oil
  • 1 tablespoon sesame seeds toasted if desired
  • 2 tablespoons thinly sliced green onions


  • Prepare sauce: In a medium saucepan, combine first 6 ingredients (salsa through water); bring to a boil, stirring often; keep warm. Meanwhile, in a plastic or paper bag, combine chili powder, ginger, garlic powder and pepper; add chicken strips; close bag and shake until coated. Heat the oil in a large skillet over medium-high heat; add chicken strips and stir-fry for 2 to 3 minutes or until cooked through. Spoon the sauce onto individual dinner plates and arrange the chicken strips on top; sprinkle with sesame seeds then top with green onions.


LEANNE’S NOTE: partially freeze chicken for easy cutting.
SERVING SUGGESTION: Garlic-sauteed bok choy and brown rice.
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