Thai Chicken Saute

By angielaine

Ingredients

• 1 bag, boil-in-bag rice
• 1 1/2 lbs. Chicken breast tenders
• 1 Tbsp cornstarch
• 1 Tbsp fish sauce
• 4 tsp canola oil, divided
• 1 cup sliced onion
• 2 tsp minced garlic
• 1 tsp ground fresh ginger
• 1/2 cup light coconut milk
• 2 Tbsp hot chile sauce
• 1 Tbsp sugar
• 1 Tbsp fresh lime juice
• 2 Tbsp fresh cilantro, chopped
• 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 Tbsp oil in large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes. Remove chicken from pan. Heat remaining tsp 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, hot chile sauce, sugar, and juice; cook 45 seconds or until thoroughly heated. Sprinkle with cilantro. Serve chicken mixture over rice with lime wedges.