Thai-Inspired Stir-Fried Chicken

I can't believe I haven't done this one for the blog yet--it's one of my favorites!  I get cravings for it, so tangy and spicy mmmmm.  I modify this one considerably--however, everyone that I have ever served it to has loved it :)  It has yet another ingredient that I love to smell: red curry paste.  As soon as I open the can, my mouth begins to water.  It's not something to smell too up-close, though--the spice will get your nose.  I indulge from a safe smelling distance lol.
I also adore the mushrooms in this recipe.  If I were out of chicken and wanted to make this, I think it would be a great vegetarian dish if you double or even triple the mushrooms.  You could also sub tofu if you like that.

Link to original recipe:
http://www.myrecipes.com/recipe/thai-style-stir-fried-chicken

Ingredients:

6 T. rice vinegar
3 T. brown sugar
3 T. fresh lime juice
1 heaping T. red curry paste
1/8 tsp. crushed red pepper (more if you really like spicy)
1 lb. boneless skinless chicken breast or thighs (I've used both, went with thighs this time), cut into bite-size pieces
1 T. canola oil
1 can (15 oz,) straw mushrooms, drained (*peeled are best, unpeeled work, too **if you love mushrooms, use 2 cans)
3/4 c. coconut milk
1 1/2 T. fish sauce
3/4 tsp. salt

Directions:

1. Combine first 5 ingredients in a large ziploc bag or non-metallic mixing bowl.

2. Add chicken to mixture and let marinate in the fridge for 15 minutes.

3. Heat oil in wok (or large skillet) over medium-high heat.  Use slotted spoon to remove chicken from marinade and place in wok to cook.  Stir-fry for 4 minutes.

4. Remove chicken from pan and set aside.  Add mushrooms to pan and stir-fry for 3 minutes.

5. Add reserved marinade to pan.

6. Add coconut milk and fish sauce.  Bring to boil, then reduce heat to medium and simmer for 1 minute.

7. Return chicken to pan and add salt.  Cook for 1 minute.

8. Serve with desired side (I prefer boiled basmati rice) and enjoy!