Thai-Style Stir-Fried Chicken
Photography: Randy Mayor; 
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.
| Servings:4 servings (serving size: 1 cup chicken mixture, 1/4 cup of sprouts, and 1 tablespoon cilantro) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
- calories from fat:28 %
- calcium:43 mg
- fat:8.4 g
- mono fat:1.6 g
- protein:29.7 g
- carbohydrate:19.6 g
- cholesterol:66 mg
- iron:2.2 mg
- calories:271
- fiber:2.9 g
- sodium:767 mg
- saturated fat:2.2 g
- poly fat:3.4 g
directions
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.
