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Thai Chicken Saute Recipe

   
 

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     Thai Chicken Saute

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
3.5 oz bag boil-in-bag rice
1.5 lb chicken breast tenders
1 tbsp cornstarch
1 tbsp fish sauce
4 tsp canola oil
1 cup onion, sliced
2 tsp garlic, minced
1 tsp ground fresh ginger
1/2 cup light coconut milk
 
2 tbsp sriracha (hot chile sauce)
1 tbsp sugar
1 tbsp lime juice
2 tbsp cilantro, chopped
4 lime wedges

Instructions
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.


Originally Submitted
8/28/2013





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