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Thai Chicken Saute


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

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.

Nutritional Information
Calories: 403 (24% from fat)
Fat: 10.8g (sat 3.1g,mono 4.3g,poly 2.4g)
Protein: 42.6g
Carbohydrate: 31.4g
Fiber: 0.5g
Cholesterol: 108mg
Iron: 2.4mg
Sodium: 650mg
Calcium: 32mg

David Bonom, Cooking Light, MARCH 2007
ą
Hillary Jeffrey,
Nov 13, 2009, 9:18 PM
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