Thai Chicken and Rice
Devon
ingredients
- Boil-in-bag brown rice
- 1 T cornstarch
- 1 T soy sauce
- 1 T water
- 3 garlic cloves, minced and divided
- 1 1/4 lb. chicken breast tenders
- 4 t canola oil, divided
- 3/4 c sliced green onions
- 2 t grated ginger
- 1/2 c light coconut milk
- 1 T lime juice
- 2 t sugar
- 1 t Tabasco green sauce, optional
- Cilantro, optional
directions
- 1
Prepare rice according to package directions and keep warm.
- 2
Combine cornstarch, soy sauce, the water, and one minced garlic clove in a shallow bowl. Toss mixture with chicken tenders, coating evenly. Heat 2 tsp. oil in a large nonstick skillet on medium-high. Add chicken and cook 3 minutes per side. Remove chicken from the pan. Heat remaining oil in pan and sauté green onions for a minute. Add the remaining garlic and the ginger and cook another minute.
- 3
Return chicken to pan for 1 to 2 minutes, or until it’s cooked. Stir in coconut milk, lime juice, sugar, and green sauce. Cook about a minute until heated through. Serve over brown rice with chopped cilantro. Makes 6 servings.
Source: Devon
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