Thai at Home

I found this recipe while browsing my new favorite recipe website, http://www.myrecipes.com/. It was originally in the December 2004 issue of Cooking Light. It was pretty tasty, but I didn't think it tasted much like Thai food. My husband actually liked it much more than I did, which shocked me. I'm not sure I'll make it again (but when do I ever make things more than once?), but the recipe is worth a try.

I served it over angel hair pasta because I forgot to pick up rice noodles, but the recipe doesn't have you serve it over anything. Rice would work just as well and maybe even better since the sauce is pretty thin.

Thai-Style Stir-Fried Chicken

from Cooking Light

1/4 c rice vinegar

2 T brown sugar

2 T fresh lime juice

2 t red curry paste

1/8 t crushed red pepper

1 lb skinless, boneless chicken breast, cut into bite-sized pieces

1 1/2 T vegetable oil, divided

1 c chopped onion

1 c chopped carrot

1 (8 oz) pkg presliced mushrooms (I omitted these- mushrooms are gross :) )

1/2 c light coconut milk

1 T fish sauce

1/2 t salt

1 c fresh bean sprouts

1/4 c chopped fresh cilantro

Combine rice vinegar, brown sugar, lime juice, red curry paste, and crushed red pepper in a large ziploc bag. Add chicken; seal and marinate in refrigerator 15 minutes, turning once. Remove chicken from the bag, reserving marinade. Heat 1 T oil in a large nonstick skillet or work over medium-high heat. Add chicken; stir-fry 4 minutes. Remove chicken from pan; keep warm. Add remaining 1 1/2 t 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.