Thai-Style Stir-Fried Chicken
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.
� cup rice vinegar
2 tablespoons brown sugar
2 tablespoons fresh lime juice
2 teaspoons red curry paste
? teaspoon crushed red pepper
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1� tablespoons vegetable oil, divided
1 cup chopped onion
1 cup chopped carrot
1 (8-ounce) package presliced mushrooms
� cup light coconut milk
1 tablespoon fish sauce
� teaspoon salt
1 cup fresh bean sprouts
� 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� 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.
Yield: 4 servings (serving size: 1 cup chicken mixture, 1/4 cup of sprouts, and 1 tablespoon cilantro)
Nutritional Information: Calories 271 (28% from fat); FAT 8.4g; Iron 2.2mg; Cholesterol 66mg; Calcium 43mg; Carbohydrate 19.6g; Sodium 767mg; Protein 29.7g; Fiber 2.9g