Ingredients for Thai Chicken Saute
- Boil In The Bag Rice
- Chicken Breast Tenders
- 2 tablespoons cornstarch
- 1 tablespoon fish sauce
- Canola Oil
- 1/2 cup chopped onion
- 2 cloves minced garlic
- Ground Ginger
- Light Coconut Milk
- Sriracha Sauce
- 1 teaspoon sugar
- Fresh Lime Juice
- Fresh Cilantro
- lime wedges, for garnish
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How to Make Thai Chicken Saute
- Cook 1 cup of rice according to package directions and keep warm.
- In a bowl, toss 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces, with 2 tablespoons cornstarch and 1 tablespoon fish sauce.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat.
- Add the chicken to the pan and sauté for 5 minutes, until lightly browned.
- Remove the chicken from the pan and set aside.
- Add 1 teaspoon vegetable oil to the pan.
- Add 1/2 cup chopped onion, 2 cloves minced garlic, and 1 tablespoon grated ginger to the pan. Sauté for 1 minute, until fragrant.
- Return the chicken to the pan.
- Cook for 1 minute, until heated through.
- Stir in 1/2 cup coconut milk, 1 teaspoon sriracha (or more, to taste), 1 teaspoon sugar, and 2 tablespoons lime juice.
- Cook for 45 seconds, or until the sauce is heated through and slightly thickened.
- Sprinkle each serving with 1 1/2 teaspoons chopped fresh cilantro.
- Serve the chicken mixture over the cooked rice. Garnish with lime wedges.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
21g
Fat
4g
Carbs
10g
