This delicious Thai chicken makes for an exotic weeknight dinner that comes together quickly. It features traditional Thai flavors like fish sauce, Sriracha, fresh ginger, coconut milk, and cilantro. For more dinner ideas like this, see our complete collection of Thai recipes.
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
How to Make It
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.
I added 2 heaping spoonfuls of creamy peanut butter when it was cooking and it made the dish richer and tastier. I used chili sauce for the heat but sprinkled it on top before eating. This was so good. I doubled the recipe to and eyeballed the coconut milk.
I tried this for the first time and I really enjoyed it. I would really recommend this to anyone who likes coconut flavor because it really brings out the flavors in the dish. I would give this recipe an A+ rating.
Great recipe...I followed pretty much as written but didn't really measure just eyeballed my ingredients. I used probably 2/3 can of coconut milk, added a large heaping spoonful of peanut butter as suggested by another reviewer, threw in some unsalted peanuts, used fresh ginger (a MUST!), sautéed about a whole bag of baby spinach, mushrooms with the garlic, onion and ginger and served it over rice stick noodles instead of rice. It was probably the best Thai dish I've made and my whole family of super picky eaters including 3 little ones all loved it!