Thai Chicken and Rice Recipe

 

 

Ingredients

•  

  Boil-in-bag brown rice
• 1   tablespoon 

  cornstarch
• 1   tablespoon 

  fish sauce (or use soy sauce)
• 1   tablespoon 

  water
• 3   garlic cloves, minced and divided
• 1 1/4  pounds 

  chicken-breast tenders
• 4   teaspoons 

  canola oil, divided
• 3/4  cup 

  sliced green onions
• 2   teaspoons 

  grated ginger
• 1/2  cup 

  light coconut milk
• 1   tablespoon 

  lime juice
• 2   teaspoons 

  sugar
• 1   teaspoon 

  Tabasco green sauce, optional
•  

  Cilantro, optional

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Directions

1.Prepare rice according to package directions and keep warm.

 

2.Combine cornstarch, fish sauce, the water, and one minced garlic clove in a shallow bowl. Toss mixture with chicken tenders, coating evenly. Heat 2 teaspoons oil in a large nonstick skillet on medium-high. Add chicken and cook 3 minutes per side. Remove chicken from pan. Heat remaining oil in pan and saute 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, if you're using it, green sauce. Cook about a minute until heated through. Serve over brown rice with chopped cilantro, if using.

 

Nutrition information

Per Serving: cal. (kcal) 280, Fat, total (g) 7, carb. (g) 24, fiber (g) 2, pro. (g) 29, Percent Daily Values are based on a 2,000 calorie diet