Thai Chicken Sauté

Thai Chicken Sauté
Photo by Randy Mayor

Ingredients

  • 1 (3 1/2-ounce) bag boil-in-bag rice
  • 1 teaspoon bottled ground fresh ginger (such as Spice World)
  • 1 tablespoon cornstarch
  • 1 ½ pounds chicken breast tenders
  • 1 tablespoon sugar
  • ½ cup light coconut milk
  • 2 teaspoons bottled minced garlic
  • + 7 more ingredients
    • 1 cup sliced onion
    • 2 tablespoons chopped fresh cilantro
    • 4 lime wedges
    • 4 teaspoons canola oil, divided
    • 1 tablespoon fish sauce
    • 1 tablespoon fresh lime juice
    • 2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)

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. Ad...

View full recipe at My Recipes

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