Thai Chicken Stir-Fry

This is seriously yummy! Best stir-fry I've ever had!

1 pound skinless chicken breasts, cut into 1 inch strips
1 tbsp olive oil
1 pkg (16 oz) frozen stir-fry vegetable blend, thawed
1/4 cup unsweetened apple juice
1/4 cup soy sauce
1/4 cup creamy peanut butter
2 tbsp brown sugar
2 tsp garlic powder
1/4 tsp ground ginger
1/4 tsp cayenne pepper
Hot cooked rice

In a large skillet or wok, stir fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender. Meanwhile, in a samll bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice. Serves 4

Karen