Thai-Style Stir-Fried Chicken

Thai-Style Stir-Fried Chicken
Photo by Randy Mayor

Ingredients

  • 1 (8-ounce) package presliced mushrooms
  • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 2 tablespoons fresh lime juice
  • ½ cup light coconut milk
  • 1 ½ tablespoons vegetable oil, divided
  • 1 cup fresh bean sprouts
  • ¼ cup chopped fresh cilantro
  • + 8 more ingredients
    • 2 teaspoons red curry paste
    • 1 cup chopped carrot
    • 1/8 teaspoon crushed red pepper
    • 2 tablespoons brown sugar
    • 1 tablespoon fish sauce
    • ½ teaspoon salt
    • 1 cup chopped onion
    • ¼ cup rice vinegar

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...

View full recipe at My Recipes

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