 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I got this recipe from Cooking Light, March 2007. I haven't tried it but wanted to save it here. Ingredients:
1 (3 1/2 ounce) bag boil-in-the-bag rice |
1 1/2 lbs chicken breast tenders |
1 tablespoon cornstarch |
1 tablespoon fish sauce |
3 teaspoons canola oil, divided |
1 cup sliced onion |
2 teaspoons bottled minced garlic |
1 teaspoon ground ginger |
1/2 cup light coconut milk |
2 tablespoons sriracha sauce (hot chile sauce) |
1 tablespoon sugar |
1 tablespoon fresh lime juice |
2 tablespoons chopped fresh cilantro |
4 lime wedges |
Directions:
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.
|
|