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Thai Chicken


1 tablespoon olive oil

1 lb. chicken breast, diced into 1″ pieces

2 tablespoons red curry paste

2 tablespoon rice vinegar

Kosher salt

fresh cracked pepper

Serve with:

white/brown rice

quick pickled veggies

creamy vegan peanut sauce

lime wedges

fresh chopped cilantro


1 Add chicken, curry paste, and a large pinch of salt and pepper to a medium sized bowl. Stir until chicken is well coated.

2 Let marinate in the fridge for 30 minutes.

3 Heat oil in a large saute pan over medium-high heat.

4 Add chicken and cook for about 2-3 minutely on all sides or until a dark golden brown crust forms on the outside of the chicken.

5 Remove chicken. Turn heat to medium low.

6 Pour in rice vinegar and deglaze the bottom of the pan, scraping all the yummy bits off the bottom of the pan.

7 Add chicken back in stir until well coated in the sauce.

8 Serve with rice and pickled veggies and drizzle with creamy peanut sauce.

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Marwan Ghayad

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