Thai Chicken and Rice

By nancyjcanzi

Ingredients

• 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
• 3/4 cup sliced green onions
• 2 teaspoons grated ginger
• 1/2 cup light coconut milk
• 1 tablespoon lime juice
• 2 teaspoons sugar
• 1 teaspoon Tabasco green sauce, optional Cilantro, optional

Details

Servings 5

Preparation

Step 1

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