Thai Chicken Saute

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

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Cook rice according to package directions and 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Krista Roes
Contributor
@Krista Roes
Contributor
"I got this recipe from Cooking Light, March 2007. I haven't tried it but wanted to save it here."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. LonghornMama
    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.
    Reply
  2. Chef KeniB
    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.
    Reply
  3. Krista Roes
    I got this recipe from Cooking Light, March 2007. I haven't tried it but wanted to save it here.
Advertisement