Thai Chicken Sauté

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bgg2wl: Recipes

Wednesday, November 9, 2011

Thai Chicken Sauté

A nice and tangy chicken recipe using lime and chile sauce! ...

by Erika Nicole Kendall

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.

tagged: chicken, cilantro, coconut milk, garlic, ginger, lime juice, onion, rice, sriracha

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