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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 310.5
  • Total Fat: 8.6 g
  • Cholesterol: 67.8 mg
  • Sodium: 502.4 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 5.1 g
  • Protein: 29.7 g

View full nutritional breakdown of Thai Style Chicken Stir Fry calories by ingredient
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Thai Style Chicken Stir Fry

Submitted by: A-NEW-TARA

Introduction

Curry paste and coconut milk make this an awesome chicken stir fry. Substitute chicken for beef, pork, tofu or your favorite meat substitute. Curry paste and coconut milk make this an awesome chicken stir fry. Substitute chicken for beef, pork, tofu or your favorite meat substitute.
Number of Servings: 4

Ingredients

    1/4 cup Rice Vinegar (plain not seasoned)
    2 Tbsp. Brown Sugar
    2 Tbsp. Fresh Lime Juice
    2 tsp. Red Curry Paste
    1/8 tsp. Crushed Red Pepper Flakes
    1 lb. Skinless Boneless Chicken Breast (cut into bite size pieces)
    1 1/2 Tbsp Coconut Oil (divided
    1 cup Onion (chopped)
    2 cups Broccoli (chopped, bite size pieces)
    2 cups Mushrooms (sliced)
    2 cups Carrots (sliced)
    3/4 cup Lite Coconut Milk
    1 Tbsp Fish Sauce
    1 cup Fresh Bean Sprouts
    1/4 cup Fresh Cilantro (roughly chopped)

Tips

Eat as is or serve over rice noodles or brown rice. (not calculated into recipe)


Directions

1) Combine rice vinegar, brown sugar, lime juice, red curry paste and crushed red pepper flakes in a large Ziploc bag. Add chicken; seal and marinate in fridge 15-30 minutes, turning once.

2) Remove chicken from the bag, reserving marinade. Heat 1 Tbsp oil in large non-stick skillet or wok over medium-high heat. Add chicken; stir-fry 4-5 minutes. Remove chicken from pan; keep warm.

3)Add remaining oil to pan. Add onion, carrot and mushrooms to pan and stir-fry for 3-4 minutes. Add reserved marinade, scraping pan to loosen browned bits.

4) Add coconut milk and fish sauce, bring to a boil.

5) Reduce heat and simmer for one minute. Stir in chicken, taste for seasoning and adjust if needed.

6) Top with bean sprouts and cilantro.

Serving Size: Makes 4 Large Servings

Number of Servings: 4

Recipe submitted by SparkPeople user A-NEW-TARA.






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