Thai-Style Stir-Fried Chicken

By sandycon

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

Servings 4
Adapted from find.myrecipes.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.