Thai Chicken Stir-Fry

I found this fabulous simple stir-fry in Simple and Delicious. You cut corners by using frozen stir fry, but you can make it stretch like I did, by adding a couple peppers and an onion. (Or whatever veggies you might have on hand.) I really think the sauce completes this one- making it unusual and delicious! (And not too spicy- that last time I made something like this I was WAY TOO LIBERAL with the red pepper flakes and I couldn't even eat it.)

Thai Chicken Stir-Fry
1 pound boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon Olive Oil
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
1/4 cup unsweetened apple juice
1/4 cup soy sauce
1/4 cup creamy peanut butter
2 tablespoons brown sugar
2 teaspoons garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon 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 small 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. Yield: 4 servings.