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 ½-ounce) bag boil-in-bag rice
1 ½ 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)
½ 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 ½ teaspoons cilantro. Serve chicken mixture over rice with lime wedges.