Wednesday, August 10, 2005

Thai Chicken Sauté

Source: Cooking Light

1 (3 1/2-ounce) bag boil-in-bag rice (I used brown basmati 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 (I used fresh 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 (I used parsley)
4 lime wedges

***The brand of chili paste I used is very hot - even a half teaspoon gave our sauce a mild heat, so I'm quite sure that 2 tablespoons would make it inedible. Just be careful to add a little at a time until you know how hot your brand is.

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.

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

NUTRITION PER SERVING: CALORIES 403(24% from fat); FAT 10.8g (sat 3.1g,mono 4.3g,poly 2.4g); PROTEIN 42.6g; CHOLESTEROL 108mg; CALCIUM 32mg; SODIUM 650mg; FIBER 0.5g; IRON 2.4mg; CARBOHYDRATE 31.4g

David Bonom
Cooking Light, MARCH 2007

I talked about this recipe HERE.

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