Thai Chicken Sauté

Photo: Randy Mayor; Styling: Jan Gautro
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.

Yield:

4 servings (serving size: 1 1/2 cups chicken mixture, 1/2 cup rice, and 1 lime wedge)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Use less hot sauce for milder flavor.

David Bonom,

March 2007