Thai Chicken Sauté

By

David Bonom, Cooking Light

MARCH 2007
Nutritional Information
Amount per serving

Calories: 403
Calories from fat: 24%
Fat: 10.8g
Saturated fat: 3.1g
Monounsaturated fat: 4.3g
Polyunsaturated fat: 2.4g
Protein: 42.6g
Carbohydrate: 31.4g
Fiber: 0.5g
Cholesterol: 108mg
Iron: 2.4mg
Sodium: 650mg
Calcium: 32mg

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  • 4

Ingredients

  • 1 (3 1/2-ounce) bag boil-in-bag rice
  • 1 1/2 pounds chicken breast tenders
  • 1 tablespoon cornstarch
  • 1 tablespoon fish sauce
  • 4 teaspoons canola oil, divided
  • 1 cup sliced onion
  • 2 teaspoons bottled minced garlic
  • 1 teaspoon bottled ground fresh ginger (such as Spice World)
  • 1/2 cup light coconut milk
  • 2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
  • 1 tablespoon sugar
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 4 lime wedges

Preparation

Step 1

Cook rice according to package directions, omitting salt and fat. Keep warm.

Toss chicken with cornstarch and fish sauce. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan. Add onion, garlic, and ginger to pan; sauté 1 minute. Return chicken to pan; cook 1 minute or until done. Stir in coconut milk, Sriracha, sugar, and juice; cook 45 seconds or until thoroughly heated. Sprinkle each serving with 1 1/2 teaspoons cilantro. Serve chicken mixture over rice with lime wedges.

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