Total Time
Prep 15 mins
Cook 15 mins

I got this recipe from Cooking Light, March 2007. I haven't tried it but wanted to save it here.

Ingredients Nutrition


  1. Cook rice according to package directions and keep warm.
  2. Toss chicken with cornstarch and fish sauce.
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
  4. Add chicken to pan; sauté 5 minutes.
  5. Remove chicken from pan.
  6. Heat remaining 1 teaspoon oil in pan.
  7. Add onion, garlic, and ginger to pan; sauté 1 minute.
  8. Return chicken to pan; cook 1 minute or until done.
  9. Stir in coconut milk, Sriracha, sugar, and juice; cook 45 seconds or until thoroughly heated.
  10. Sprinkle each serving with 1 1/2 teaspoons cilantro.
  11. Serve chicken mixture over rice with lime wedges.
Most Helpful

5 5

Really good and a great fast dinner that we loved. Made as directed and it's definitely not bland but not too spicy either. I wonder if the original recipe called for fresh or bottled ginger, ground seems a bit out of place. I love Cooking Light recipe, thanks for sharing!Made for PAC Spring 2009.

4 5

This was very yummy but for those of you that do not like spicy foods try adding 1 tablespoon of sriracha sauce. I love spicy food and the two tablespoons was just right.