Thai Chicken Sauté

(from elchallis’s recipe box)

Prep time: 5 minutes
Cook time: 15 minutes
Serves 4 people

Categories: Asian, Chicken, Entree

Ingredients

  • 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
  • 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

Directions

  1. Toss chicken with cornstarch and fish sauce.

  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes. Remove chicken from pan.

  3. Heat remaining 1 teaspoon oil in pan. Add onion, garlic, and ginger to pan; sauté 1 minute.

  4. Return chicken to pan; cook 1 minute or until done.

  5. Stir in coconut milk, Sriracha, sugar, and juice; cook 45 seconds or until thoroughly heated.

  6. Sprinkle each serving with 1 1/2 teaspoons cilantro.

  7. Serve chicken mixture over rice with lime wedges.

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