Thai Chicken Saute

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Total Time
15 mins
15 mins

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

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  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.