Thai Chicken and Rice

Thai Chicken and Rice

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tablespoon cornstarch

  • 1

    tablespoon fish sauce (or use soy sauce)

  • 1

    tablespoon water

  • 3

    garlic cloves, minced and divided

  • 1-14

    lbs. chicken breats tenders

  • 4

    teaspoons canola oil, divided

  • ¾

    cup sliced green onions

  • 2

    teaspoons grated ginger

  • ½

    cup light coconut milk

  • 1

    tablespoon lime juice

  • 2

    teaspoons sugar

  • 1

    teaspoon Tabasco green sauce, optional Cilantro, optional


1Prepare rice according to package directions and keep warm.2Combine cornstarch, fish sauce, the water, and one minced garlic clove in a shallow bowl. Toss mixture with chicken tenders, coating evenly. Heat 2 teaspoons oil in a large nonstick skillet on medium-high. Add chicken and cook 3 minutes per side. Remove chicken from pan. Heat remaining oil in pan and saute green onions for a minute. Add the remaining garlic and the ginger and cook another minute.3Return chicken to pan for 1 to 2 minutes, or until it's cooked. Stir in coconut milk, lime juice, sugar, and, if you're using it, green sauce. Cook about a minute until heated through. Serve over brown rice with chopped cilantro, if using. Nutrition Facts Calories 280, Total Fat 7 g, Carbohydrate 24 g, Fiber 2 g, Protein 29 g. Percent Daily Values are based on a 2,000 calorie diet


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