Thai-Style Stir-Fried Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Watch the video: How to Cook Thai-Style Stir-Fried Chicken. 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 |
Directions:
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. 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.
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