thai-ish chicken stir fry

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We’ve had a relaxing day at the Cat Farm. Went to the Farmer’s Market and then on to Pete’s Frootique to load up on some fresh produce. Drooled over some Le Crueset. Bought a lot of cheese. (Like a heart-stopping amount.) And now I’m sitting at the computer whist 2.0 watches a dart match on tv. Yes. I said darts. The man will watch any sporting event. Even darts. He’s a true sports fan. And thank goodness he is, because I’m betting he’s the only dude watching the Sportsnet coverage of darts right now. Someone’s gotta do it.

I suppose more romantic people would have spent the day stocking up on chocolate for the Valentine’s Day weekend. Or flowers. But not us. We bought loads of cheese and the ingredients for lasagna. Oh, and poutine. Is poutine romantic? Probably not. But when one sees cheese curds at the market, one doesn’t just walk away from the possibility of poutine. One runs toward it.

What does any of this have to do with stir fries? Nothing. I just thought you might want to think about me for a few seconds. Selfish beasts. Alright, on to you. Let’s talk stir fry.

Stir fry. Take a bunch of stuff. Throw that stuff in a pan. Cook the stuff. Slap the stuff over rice. Does it get any better easier than that? It’s strange that I don’t do it more often. You might like this little recipe. It might even be considered more romantic than darts and poutine. I dunno. Give ‘er a try. (It’s very tasty, after all.)

Uh, 2.0 has just turned on The Price is Right. I think I’m going to have to intervene…

Also, this easily serves four people.

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Thai-ish Chicken Stir Fry – adapted slightly from a Cooking Light recipe – download

  • 1/4 cup rice vinegar
  • 2 tablespoons brown sugar
  • juice from 2 limes
  • 3 teaspoons red curry paste
  • large pinch red pepper flakes
  • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped or sliced thinly
  • 1 cup chopped carrot
  • 1 (8-ounce) package presliced mushrooms
  • 1/2 can coconut milk (or light coconut milk)
  • 1 tablespoon fish sauce
  • 1/2 teaspoon salt
  • 1 cup fresh bean sprouts
  • 1/4 cup chopped fresh cilantro

Combine rice vinegar, brown sugar, lime juice, red curry paste, and crushed red pepper in a bowl. Add chicken to the bowl and mix to coat. Let the chicken marinate in the refrigerator for 15 minutes.

Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Remove chicken from the bowl, reserving marinade, and stir-fry the chicken for about 4 minutes. Remove chicken from pan, and set aside, leaving the drippings in the skillet. Add onion and carrot, and stir-fry 3 minutes. Add mushrooms and stir-fry for about 4 minutes. Add reserved marinade, scraping pan to loosen browned bits. Add coconut milk and fish sauce, reduce heat to medium-low, and simmer for a few minutes. Stir in chicken and salt and let warm for about three minutes, then stir in sprouts and cilantro.

Serve over rice.

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3 Responses to thai-ish chicken stir fry

  1. Michele February 11, 2011 at 3:20 pm #

    This looks soooo good! I’m going to try it with shrimp or tofu (since I don’t eat chicken) Yum!

  2. emmalina73 February 11, 2011 at 7:18 pm #

    Cheese isn’t romantic? I mean it is food isn’t it? Btw the pics look great, very vintage looking!

  3. movita beaucoup May 11, 2015 at 10:21 am #

    Comments on this post are now closed as it was published in February 2011. Happy cooking!

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