Thai Chicken

Just the right amount of heat, tons of flavor and a dish I will make again and again ! This authentic Thai Chicken recipe combines the sweetness of coconut milk sugar and ginger with the heat of hot chile sauce, onions and garlic and turns out a flavor popping meal.

Thai Chicken
Thai Chicken

4 servings
403 calories per serving

3.5 oz. bag boil-in-bag rice
1 1/2 lb. boneless skinless chicken breasts cut into bite sized pieces
1 T cornstarch
1 T fish sauce
4 t oil, divided
1 c sliced onion
2 t garlic, minced
1 t ginger, minced
1/2 c light coconut milk
2 t Sriracha (hot chile sauce available in the Asian section of your grocer)
1 T sugar
1 T fresh lime juice
2 T chopped cilantro
Lime wedges

Cook rice according to package instructions and keep warm. Mix starch and fish sauce and then toss with chicken. Heat 1 T oil and sauté chicken 6-8 minutes them remove to a plate and keep warm. Add 1 t oil to pan and cook onion, and sauté 3 minutes. Then add garlic and ginger and cook another minute. Put chicken back in the pan and cook 1 minute them add coconut milk, chile sauce, sugar and lime juice and cook a minute to heat through. Plate and garnish with cilantro. Serve with a lime slice.

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