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.

How to Make It

Step 1

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

Step 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.

Chef's Notes

Use less hot sauce for milder flavor.

Ratings & Reviews

thai chicken delish!

nwilker
February 21, 2016
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.

Oh my heck...

nallix
January 01, 2016
I don't know how I ever lived without this food in my life.Don't think my wife liked it as much, but I could eat it every day.

Pretty Good

JacqueG
October 07, 2015
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.

Yummy!

aimeeh
July 05, 2015
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!

aglovebox's Review

ajablon22
October 12, 2014
N/A

twentythree08's Review

cprnncc
August 23, 2014
N/A

SamSmith15's Review

AMP3232
August 07, 2014
N/A

kray12's Review

TCUnurse
March 22, 2014
Very yummy, didn't add the sriracha and it was still good. Needs more veggies, next time will add snow peas and red peppers.

Nofusscook's Review

blpfister
November 09, 2013
N/A

calteri's Review

weasel1
September 30, 2013
This was very flavorful, easy and quick. The only reason I didn't give 5 stars was that it was a bit on the bland side. The Sriracha gave it plenty of heat but doesn't add much flavor.