Spicy Thai

Well, it proved to be yet another snowy day in Kansas. I feel like I'll never get to go Christmas Shopping, sorry everyone the presents may be delayed. On the upside I have had plenty of time to cook. Tonight to heat things up a bit, we had

Stir Fried Thai Chicken

2 Chicken Breasts thinly sliced, it is easiest to do this when they are partially frozen.
Marinate them for 15m in:
1/4 C of rice vinegar
2 T of Brown Sugar
2 t of red curry paste
1/8 of a t of red pepper flakes (or less if you like it not-so-hot)

Whiles thats marinating chop up
1 Onion
1 C of Carrots

Start to cook onion in skillet/wok
cook chicken then remove, then cook
with 1 t of oil, after it starts to soften add carrots,
let cook until carrots are soft
add back chicken
add 1 can of Water Chestnuts
add 1 sm can of Pineapple
add 1 T of Fish sauce
add 1/2 C of light coconut
stir and cook until warmed through, and sauce is thicker,

Serve with rice, and enjoy!