Recipe for Chicken Stir-Fry Thai


  • Chicken Stir-Fry Thai Ingredients
  • ¼ cup of rice vinegar
  • 2 tablespoon brown sugar
  • 2 tablespoon fresh lime juice
  • 2 teaspoons red curry paste
  • 1 / 8 teaspoon cayenne
  • 500 grams chicken breast fillet, boneless, skinless, cut into mouthful
  • 2 ½ tablespoon corn
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 250 grams sliced mushrooms
  • ½ cup coconut milk
  • 1 tablespoon fish sauce soup
  • ½ teaspoon salt
  • 1 cup bean shoots
  • ¼ cup of chopped fresh coriander

Cooking Directions

Mix the vinegar, the brown sugar, lime juice, the curry paste and red pepper in a plastic bag for food.

Add the chicken, seal bag and place in refrigerator for 15-20 minutes. Intermediate turning the chicken to marinaristei everywhere.

Remove chicken and keep the marinada. A non vessel preheated moderate to high heat wine and add 1 tablespoon of corn soup. Add the chicken and sotaroume for 4-5 minutes.

Remove chicken and keep warm. Add the remaining oil in pan and sotaroume the onion and carrots for 2-3 minutes.

Add the mushrooms and continue sotarisma for 3-4 minutes. Add the marinada with a wooden spatula that has fallen away in the bottom of the dish.

Add the coconut milk, fish sauce and let it take a boil. Lowering the temperature and boil for 1-2 minutes.

Add the chicken, sprinkle with salt and continue cooking for 1-2 minutes. Add the sprouts and coriander. Serve as the food is hot.

Chicken Stir-Fry Thai Photos

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