Thai Chicken Sauté

Use less hot sauce for milder flavor.

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

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

Preparation

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.

Nutritional Information

Calories:

403 (24% from fat)

Fat:

10.8g (sat 3.1g,mono 4.3g,poly 2.4g)

Protein:

42.6g

Carbohydrate:

31.4g

Fiber:

0.5g

Cholesterol:

108mg

Iron:

2.4mg

Sodium:

650mg

Calcium:

32mg