Thai Chicken Sautee

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Recipe bykspeeks

Notes:

Add Cabbage for more veggies! http://www.myrecipes.com/recipe/thai-chicken-saut-...

print

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 $

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.

Note:

Use less hot sauce for milder flavor.