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Thai Chicken Sauté

I was planning on making this for dinner a few weeks ago, but then I ended up having oral surgery and was told to stay away from spicy foods for a while. So we had this tonight and it was great (and VERY spicy!). I couldn’t find light coconut milk, so I used regular, and I made rice in my rice cooker instead of the boil-in-bag type. I think next time I’ll cut the chicken into chunks. This was my second time cooking with fish oil (I’m not much of a seafood fan) and it turned out great again! Maybe there’s some magic in that bottle!

Thai Chicken Sauté

Thai Chicken Sauté
Cooking Light March 2007

Use less hot sauce for milder flavor.

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

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.

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

NUTRITION PER SERVING
CALORIES 403(24% from fat); FAT 10.8g (sat 3.1g,mono 4.3g,poly 2.4g); PROTEIN 42.6g; CHOLESTEROL 108mg; CALCIUM 32mg; SODIUM 650mg; FIBER 0.5g; IRON 2.4mg; CARBOHYDRATE 31.4g

MacGourmet Rating: 5 Stars

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