Malaysian Red Curry Chicken Stir-fry with Citrus-Kissed Vegetables

1.In a medium bowl, toss the thinly sliced chicken with soy sauce, cornstarch, and sesame oil. Set aside to marinate for at least 15 minutes.

2.Prepare the short-grain rice according to package directions and keep warm.

3.Heat 1 tablespoon of vegetable oil in a large skillet or frying pan over medium-high heat. Add the marinated chicken in a single layer (work in batches if necessary to avoid overcrowding) and stir-fry for 3-4 minutes until golden brown and cooked completely through. As chicken requires slightly longer cooking than beef, ensure it is cooked thoroughly. Remove the chicken from the skillet and set aside.

4.Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced onion and stir-fry for 2 minutes until slightly softened.

5.Add the minced garlic and stir-fry for 30 seconds until fragrant, being careful not to burn it.

6.Add the Malaysian Red Curry Paste to the skillet. Stir constantly for 1 minute until the paste is fragrant and has coated the onions and garlic.

7.Add the broccoli florets and stir-fry for 3 minutes. Then, add the sliced bell peppers and snow peas. Continue to stir-fry for another 3-4 minutes until the vegetables are tender-crisp (al dente).

8.Pour in the chicken broth or water, scraping up any browned bits from the bottom of the skillet. Stir in the brown sugar (if using), salt, and black pepper.

9.Return the cooked chicken to the skillet. Toss everything together quickly to coat the chicken and vegetables evenly with the sauce, cooking for just 1 minute to reheat the chicken.

10.Serve the Malaysian Red Curry Chicken Stir-fry immediately over generous portions of hot short-grain rice. Garnish each serving with a fresh lime wedge to squeeze over the top for brightness.