Thai-Style Stir-Fried Chicken

“This arrived in my inbox just in time for ZWT9! 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.”
READY IN:
35mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

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.
  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.

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