Thai-Style Stir-Fried Chicken

Makes : 4 servings ...(serving size: 1 cup chicken mixture, 1/4 cup of sprouts, and 1 tablespoon cilantro)

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.