Thai Chicken Sauté Recipe

Name: Thai Chicken Sauté
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cook rice according to package directions, omitting salt and fat. Keep warm.
2
Toss chicken with cornstarch and fish sauce. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; saute 5 minutes. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan. Add onion, garlic, and ginger to pan; saute 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.
3
Use less hot sauce for milder flavor.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (3 1/2-ounce) bag boil-in-bag rice, 1 1/2 pounds chicken breast tenders, 1 tablespoon cornstarch, 1 tablespoon fish sauce, and more.

Yes, Thai Chicken Sauté falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Chicken Sauté

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