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Thai Chicken Sauté

Photo: Randy Mayor; Styling: Jan Gautro
Yield 4 servings (serving size: 1 1/2 cups chicken mixture, 1/2 cup rice, and 1 lime wedge)
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.

Ingredients

  • 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

Nutrition Information

  • calories 403
  • caloriesfromfat 24 %
  • fat 10.8 g
  • satfat 3.1 g
  • monofat 4.3 g
  • polyfat 2.4 g
  • protein 42.6 g
  • carbohydrate 31.4 g
  • fiber 0.5 g
  • cholesterol 108 mg
  • iron 2.4 mg
  • sodium 650 mg
  • calcium 32 mg

How to Make It

  1. Cook rice according to package directions, omitting salt and fat. Keep warm.

  2. 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.

Cook's Notes

Use less hot sauce for milder flavor.