Thai Chicken Saute

I have been looking for small light recipes to try. I am sure I am not the only one looking to watch what I am eating. I am determined to find some tasty low fat recipes to add to my recipe box.

First try was Thai Chicken from Cooking Light. It was quick to make. I liked it, probably not loved it but a good first try.

I added red peppers and snap peas to add a few more vegetables into the dish and served with brown rice from Trader Joe’s. That has to be one of my favorite things. Pop in the microwave and 3 minutes later you have brown rice.

1  (3 1/2-ounce) bag boil-in-bag rice
1 1/2  pounds  chicken breast tenders
1  tablespoon  cornstarch
1  tablespoon  fish sauce
4  teaspoons  canola oil, divided
1  cup  sliced onion
2  teaspoons  bottled minced garlic
1  teaspoon  bottled ground fresh ginger (such as Spice World)
1/2  cup  light coconut milk
2  tablespoons  Sriracha (hot chile sauce, such as Huy Fong)
1  tablespoon  sugar
1  tablespoon  fresh lime juice
2  tablespoons  chopped fresh cilantro
4  lime wedges

Cook rice according to package directions, omitting salt and fat. 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.

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