Rating: 4 stars
54 Ratings
  • 5 star values: 22
  • 4 star values: 24
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1

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.

David Bonom
Recipe by Cooking Light March 2007

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary test

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

403 calories; calories from fat 24%; fat 10.8g; saturated fat 3.1g; mono fat 4.3g; poly fat 2.4g; protein 42.6g; carbohydrates 31.4g; fiber 0.5g; cholesterol 108mg; iron 2.4mg; sodium 650mg; calcium 32mg.
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