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Thai Chicken and Vegetables


It’s full of wonderful vegetables and makes a great meal.

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Rate this recipe 3.5/5 (10 Votes)


  • 1 Tablespoon olive oil3-4 medium skinless
  • boneless chickenbreasts
  • each cut into six pieces1 teaspoon minced
  • peeled fresh ginger(optional)3-4 large carrots
  • peeled and cut intopencil-thin strips2-3 small zucchini
  • cut into pencil-thinstrips2-3 large green onions
  • thinly sliced (or 1regular onion
  • chopped)1 teaspoon salt¼ cup peanut butter (peanuts and saltonly)½ cup Campbell's 100% tomato juice1 teaspoon Tabasco Sauce (added totaste)3 Tablespoons apple cider vinegar1 cup water


Level of difficulty Easy
Cooking time 10mins
Cost Average budget


Step 1

In non-stick wok, heat oil over medium-high heat until very hot. Add chicken and cook until beginning to brown for 4-5 minutes. Add ginger, if using, and carrots to wok and cook until carrots are lightly browned. Stir in Zucchini and green onions and continue cooking until vegetables are tender.Combine peanut butter, tomato juice,vinegar and water and stir into wok until well blended. Heat to boiling overhigh heat. Reduce heat to low; cover and simmer until chicken loses its pink colour and vegetables are crisp-tender; about5-10 minutes

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