Skillet Chicken with Snap Peas, Mushrooms, and Coconut Curry

Ingredients

• 1 cup bean sprouts 
• 13  coconut milk canned
• 0.5 cup cilantro leaves 
• 1 tablespoon fish sauce 
• 1 tablespoon garlic clove minced
• 1  jalapeno thinly sliced
• 2 servings pepper black freshly ground
• 1 tablespoon juice of lime fresh
• 2 servings lime wedges for serving
• 1 cup chicken stock low sodium homemade store-bought
• 1 pound oyster mushrooms 
• 1.5 tablespoons curry paste green red
• 2  spring onion light white green thinly sliced
• 1 pound chicken breast boneless skinless
• 3 cups sugar snap peas 
• 0.3 teaspoon sugar 
• 1.5 tablespoons vegetable oil 
• 0.5 cup watercress 

Equipment

• bowl
• frying pan

Directions

1. Heat the oil in a 12-inch skillet over medium-high heat until just smoking.
2. Add the mushrooms, season with salt and pepper, and cook until browned, about 2 to 3 minutes. Lower heat to medium and add garlic. Cook, stirring, until fragrant, about 30 seconds.
3. Add curry paste and cook, stirring, until fragrant, another 30 seconds.
4. Add the stock and coconut milk and bring the mixture to a simmer.
5. Add the chicken breasts and adjust the heat to maintain a simmer. Cook until the chicken has cooked through, 16 to 20 minutes, turning over halfway.
6. Remove chicken from the pan and place on a small plate until cool enough to handle.
7. Meanwhile, reduce heat under skillet to low and add the snap peas. When chicken is cool enough to handle, shred into bite-sized chunks with fingers.
8. Add the chicken back to the pan. Continue cooking until snap peas are just cooked through but still crunchy, about 2 minutes. Stir in half of fish sauce
9. Toss beansprouts, watercress, cilantro, scallions, jalapeño, lime juice, sugar, and remaining fish sauce in a medium bowl.
10. Transfer curry to serving bowls, top with salad, and serve immediately, passing more lime wedges tableside.