Thai-Style Stir-Fried Chicken

By KennySD

Nutritional Information

Calories: 271 (28% from fat)
Fat: 8.4g (sat 2.2g,mono 1.6g,poly 3.4g)
Protein: 29.7g
Carbohydrate: 19.6g
Fiber: 2.9g
Cholesterol: 66mg
Iron: 2.2mg
Sodium: 767mg
Calcium: 43mg

Ingredients

• 1/4 cup Rice Vinegar
• 2 tbl Brown Sugar
• 2 tbl Lime Juice
• 2 tsp Red Curry Paste
• 1/8 tsp Crushed Red Pepper
• 1 lb Chicken Breast, skinless, boneless, cut into bite-sized pieces
• 1 1/2 tbl Vegetable Oil, divided
• 1 cup Onions, chopped
• 1 cup Carrot, chopped
• 1 (8-ounce) package presliced Mushrooms
• 1/2 cup Light Coconut Milk
• 1 tbl Fish Sauce
• 1/2 tsp Salt
• 1 cup fresh Bean Sprouts
• 1/4 cup Fresh Cilantro, chopped

Details

Servings 4

Preparation

Step 1

Combine rice vinegar, brown sugar, lime juice, red curry paste, and crushed red pepper in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 15 minutes, turning once.

Remove chicken from the bag, reserving marinade. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; stir-fry 4 minutes. Remove chicken from pan; keep warm. Add remaining 1 1/2 teaspoons oil to pan. Add onion and carrot; stir-fry 2 minutes. Add mushrooms; stir-fry 3 minutes. Add reserved marinade, scraping pan to loosen browned bits. Add coconut milk and fish sauce; bring to a boil. Reduce heat, and simmer 1 minute. Stir in chicken and salt; cook 1 minute. Top with sprouts and cilantro.