Thai Chicken Sauté | A Black Girl's Guide To Weight Loss

Thai Chicken Sauté

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1 cup rice
1 1/2  pounds  chicken breast tenders
1  tablespoon  flour
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

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

Toss chicken with flour 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.

The proud leader of the #bgg2wlarmy, Erika Nicole Kendall writes health, fitness, nutrition, body image and beauty, and more here at #bgg2wl. After losing over 150lbs, Kendall became a personal trainer certified in fitness nutrition, women's fitness, and weight loss from the National Academy of Sports Medicine. She now lives in New York with her family, and is working on her 4th, 5th and 6th certificates.

1 Comment

  1. Monique

    August 20, 2013 at 6:03 PM

    This was exceptionally good. I made the mistake of getting creme of coconut instead if coconut milk (wasn’t paying attention to what I picked up)…thinned it out with almond milk.

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