Thai-Style Stir-Fried Chicken

By Dustin

Curry paste and coconut milk spice up a simple chicken and vegetable stir-fry. Once the ingredients are prepped, the cooking goes quickly, so have everything ready before you heat the pan.

Nutritional Information
Amount per serving : (serving size: 1 cup chicken mixture, ¼ cup of sprouts, and 1 tablespoon cilantro)

Calories: 271
Calories from fat: 28%
Fat: 8.4g
Saturated fat: 2.2g
Monounsaturated fat: 1.6g
Polyunsaturated fat: 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 tablespoons brown sugar
• 2 tablespoons fresh lime juice
• 2 teaspoons red curry paste
• 1/8 teaspoon crushed red pepper
• 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 1 1/2 tablespoons vegetable oil, divided
• 1 cup chopped onion
• 1 cup chopped carrot
• 1 (8-ounce) package presliced mushrooms
• 1/2 cup light coconut milk
• 1 tablespoon fish sauce
• 1/2 teaspoon salt
• 1 cup fresh bean sprouts
• 1/4 cup chopped fresh cilantro

Details

Adapted from keyingredient.com

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.