I am easily intimidated by cooking Thai food, but this recipe is very easy to make and doesn’t require too many ingredients. A little hot sauce goes a long way, so I would recommend starting with a small amount and working your way up.
Thai Chicken Saute with Basmati Rice
1 cup basmati rice
2 large chicken breasts, cut into long strips
1 Tbsp cornstarch
1 Tbsp fish sauce
1 Tbsp plus 1 tsp canola (or vegetable) oil
1 cup sliced onion
2 tsp bottled minced garlic
1 tsp bottled ground fresh ginger
1/2 cup light coconut milk
1-3 tsp Sriracha (hot chili sauce)
1 Tbsp sugar
1 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro
4 lime wedges for serving
1. Prepare rice (enough for 4 servings) according to package directions.
2. Toss chicken with cornstarch and fish sauce. Heat 1 Tbsp oil in a large non-stick skillet over med-high heat. Add chicken to pan and saute for 5 minutes. Remove and set aside. In the same pan, heat remaining 1 tsp oil and add onion. Saute 1 minute and add garlic and ginger. Return chicken to pan with onion mixture and cook until done. Stir in coconut milk, Sriracha sauce (to taste), sugar, and lime juice. Cook until thoroughly heated.
3. Serve chicken with rice and sprinkle each serving with 1 1/2 tsp cilantro. Serve with lime wedges.
Tips and Thoughts:
For an easy shortcut, you can use the boil-in-bag rice or minute rice. I prefer basmati or jasmine rice, but any rice will work. Also if you want to be really healthy, you could use brown rice, which I should do more often!
If you are trying to incorporate more vegetables in your diet, you could also add in some green or red peppers, mushrooms, green onions, carrots, or snap peas.
You can use 1 1/2 pounds chicken breast tenders, but I always have chicken breasts in the freezer, so I used those and sliced them up like tenders.
Recipe from Cooking Light