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Thai-Style Stir-Fried Chicken

Thai-Style Stir-Fried Chicken

Randy Mayor

Yield

4 servings (serving size: 1 cup chicken mixture, 1/4 cup of sprouts, and 1 tablespoon cilantro)

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

Nutrition Information

  • calories 271
  • caloriesfromfat 28 %
  • fat 8.4 g
  • satfat 2.2 g
  • monofat 1.6 g
  • polyfat 3.4 g
  • protein 29.7 g
  • carbohydrate 19.6 g
  • fiber 2.9 g
  • cholesterol 66 mg
  • iron 2.2 mg
  • sodium 767 mg
  • calcium 43 mg

How to Make It

  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.