Thai Chicken Sauté

By gvcathy

David Bonom, Cooking Light

MARCH 2007

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
• Feel free to add veggies of your choice: snow peas, mushrooms, red & yellow peppers.....

Details

Servings 4
Adapted from myrecipes.com

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.