Thai-style Stir-fried Chicken

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 flakes
• 1 lb chicken breast, skinless, boneless, 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 sprout
• 1/4 cup chopped fresh cilantro

Recipe

• 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.
• 2 remove chicken from the bag, reserving marinade.
• 3 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.