Thai Chicken Saute Recipe

Name: Thai Chicken Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb chicken breast tenders; 1 tbsp cornstarch; 1 tbsp fish sauce; 4 tsp canola oil, divided; 1 cup sliced onions; 2 tsp bottled minced garlic; 1 tsp bottled ground fresh ginger (such as spice world); 1/2 cup light coconut milk; 2 tbsp Sriracha (hot chille sauce); 1 tbsp sugar; 1 tbsp fresh lime juice; 2 tbsp chopped fresh cilantro; 4 slice lime wedges

Servings: persons

1 1/2 lb chicken breast tenders
1 tbsp cornstarch
1 tbsp fish sauce
4 tsp canola oil, divided
1 cup sliced onions
2 tsp bottled minced garlic
1 tsp bottled ground fresh ginger (such as spice world)
1/2 cup light coconut milk
2 tbsp Sriracha (hot chille sauce)
1 tbsp sugar
1 tbsp fresh lime juice
2 tbsp chopped fresh cilantro
4 slice lime wedges

1
Toss chicken with cornstarch and fish sauce.
2
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
3
Add chicken to pan; saute 5 minutes.
4
Remove chicken from pan.
5
Heat remaining 1 teaspoon oil in pan.
6
Add onion, garlic and ginger to pan; saute 1 minute.
7
Return chicken to pan; cook 1 minute or until done.
8
Stir in coconut milk, Sriracha, sugar and juice; cook 45 seconds or until thoroughly heated.
9
Sprinkle each serving with 1 and 1/2 teaspoons cilantro.
10
Serve chicken mixture over rice and with lime wedges.

413

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 13 ingredients. The key ingredients include: 1 1/2 lb chicken breast tenders, 1 tbsp cornstarch, 1 tbsp fish sauce, 4 tsp canola oil, divided, and more.

Yes, Thai Chicken Saute 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 Saute

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