Prepare rice according to package directions and keep warm.
Combine cornstarch, fish sauce, the water, and one minced garlic clove in a shallow bowl. Toss mixture with chicken tenders, coating evenly. Heat 2 t oil in a large nonstick skillet on med-high. Add chicken and cook 3 min per side. Remove chicken from the pan. Heat remaining oil in pan and saute green onions for a minute. Add the remaining garlic and the ginger and cook another minute.
Return chicken to pan for 1-2 min, or until it's cooked. Stir in coconut milk, lime juice, sugar, and if you're using it, green sauce. Cook about a minute until heated through. Serve over brown rice with chopped cilantro, if using.
Originally Submitted
5/10/2010
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