Thai Chicken Sauté

Ingredients: 

1 (3 ½ oz.) bag
boil-in-bag rice
1 1/2 pounds
chicken breast
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
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

Directions: 

  1. Cook rice according to package directions, omitting salt and fat. Keep warm.
  2. Toss chicken with cornstarch and fish sauce.
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
  4. Add chicken to pan; sauté 5 minutes.
  5. Remove chicken from pan.
  6. Heat remaining 1 teaspoon oil in pan.
  7. Add onion, garlic, and ginger to pan; sauté 1 minute.
  8. Return chicken to pan; cook 1 minute or until done.
  9. Stir in coconut milk, Sriracha, sugar, and juice; cook 45 seconds or until thoroughly heated.
  10. Sprinkle each serving with 1 ½ teaspoons cilantro.
  11. Serve chicken mixture over rice with lime wedges.
  12. Yield: 4 servings (serving size: 1 ½ cups chicken mixture, ½ cup rice, and 1 lime wedge).

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