Thai style stir fry

Thai style stir fry

To stir-fry successfully, prepare everything before you begin; then cook in batches. Forget the wok and use a skillet large enough to hold a single layer of tofu, which will ensure that your tofu browns and becomes crisp. For a spicier version, you can double the curry paste to 2 teaspoons. Serve with rice noodles or jasmine rice.

  • Recipe serves:4
  • Preparation time10 min
  • Cooking time20 min


  • ½ kg chicken breast, cut into 1-in strips
  • 1-tablespoon olive oil
  • 1 small onion, sliced
  • 1 bell pepper, sliced
  • 1 cup carrot, thinly sliced
  • ¼ cup unsweetened apple juice
  • ¼ cup low sodium soy sauce
  • ¼ cup creamy peanut butter
  • 2 tablespoons brown sugar
  • 2 teaspoons garlic powder
  • ¼ teaspoon ground ginger
  • 2 Royco Beef Cubes, crumbled


  • In large skillet, stir-fry chicken in oil for 3-4 minutes.
  • Stir in veggies; cook uncovered for 4-6 minutes.
  • Meanwhile, in small bowl combine remaining ingredients.
  • Stir into chicken mixture and heat through until sauce is smooth and coats everything nicely.
  • Serve over hot cooked rice or noodles.