• 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

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.

by Pak101.com (few years ago!) / 913 views