Thai Chicken Saute

Name: Thai Chicken Saute
Ingredients: 1 (3 1/2 ounce) bag boil-in-the-bag rice; 1 1/2 lbs chicken breast tenders; 1 tablespoon cornstarch; 1 tablespoon fish sauce; 3 teaspoons canola oil, divided; 1 cup sliced onion; 2 teaspoons bottled minced garlic; 1 teaspoon ground ginger; 1/2 cup light coconut milk; 2 tablespoons sriracha sauce (hot chile sauce); 1 tablespoon sugar; 1 tablespoon fresh lime juice; 2 tablespoons chopped fresh cilantro; 4 lime wedges

14 ingredients

11 steps

Ingredients

1 (3 1/2 ounce) bag boil-in-the-bag rice
1 1/2 lbs chicken breast tenders
1 tablespoon cornstarch
1 tablespoon fish sauce
3 teaspoons canola oil, divided
1 cup sliced onion
2 teaspoons bottled minced garlic
1 teaspoon ground ginger
1/2 cup light coconut milk
2 tablespoons sriracha sauce (hot chile sauce)
1 tablespoon sugar
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
4 lime wedges

Directions

1

Cook rice according to package directions and 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; saute 5 minutes.
5

Remove chicken from pan.
6

Heat remaining 1 teaspoon oil in pan.
7

Add onion, garlic, and ginger to pan; saute 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 1/2 teaspoons cilantro.
11

Serve chicken mixture over rice with lime wedges.