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.

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

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

Preparation

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.

Nutritional Information

Calories:

271 (28% from fat)

Fat:

8.4g (sat 2.2g,mono 1.6g,poly 3.4g)

Protein:

29.7g

Carbohydrate:

19.6g

Fiber:

2.9g

Cholesterol:

66mg

Iron:

2.2mg

Sodium:

767mg

Calcium:

43mg