More Great Recipes: Asian

Thai-Style Stir-Fried Chicken


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Member since 2006

Serves | Prep Time | Cook Time

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


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.


Pairs Well With


Notes

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