Thai-Style Stir-Fried Chicken

• 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

1. 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.
2. 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.

rice vinegar, brown sugar, lime juice, red curry, red pepper, skinless, vegetable oil, onion, carrot, mushrooms, light coconut milk, fish sauce, salt, fresh bean sprouts, fresh cilantro

Taken from www.myrecipes.com/recipe/thai-style-stir-fried-chicken (may not work)