Thai Chicken Saute

By rossboys

Ingredients

• 1 3-1/2 oz 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 bottled minced garlic
• 1 tsp bottled ground fresh ginger
• 1/2 cup light coconut milk
• 2 Tbsp Sriracha (hot chile sauce, such as Huy Fong)
• 1 Tbsp sugar
• 1 Tbsp fresh lime juice
• 2 Tbsp chopped fresh cilantro
• 4 lime wedges

Details

Servings 4

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 a large nonstick skillet over med-high heat. Add chicken to pan; saute 5 min. Remove chicken from pan. Heat remaining 1 tsp oil in pan. Add onion, garlic, and ginger to pan; saute 1 minute. Return chicken to pan; cook 1 min 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 tsp cilantro. Serve chicken mixture over rice with lime wedges.