Thai Chicken Saute

Yield: 4 servings * Overall Price: ~$10 * Calories: 403

Ingredients:

1 (3.5-ounce) bag boil-in-bag rice
1.5 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
1/2 cup light coconut milk
2 tablespoons Sriracha
1 tablespoon sugar
1 tablespoon fresh lime juice
4 lime wedges
2 tablespoons chopped fresh cilantro

Directions:
1. Cook rice according to package directions, omitting salt and fat. Keep warm.
2. Toss chicken with cornstarch and fish sauce. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; saute 5 minutes. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan. Add onion, garlic, and ginger to pan; saute 1 minute. Return chicken to pan; cook 1 minute or until done. Stir in coconut milk, Srircha, sugar, and juice; cook 45 seconds or until thoroughly heated. Serve chicken mixture over rice with lime wedges. Sprinkle each serving with 1.5 teaspoons cilantro.

Thoughts:
The whole time I knew I was making this dish and was looking for the ingredients, Publix was out of fish sauce, so instead of fish I used a mixture of Worcestershire sauce and lime juice. It worked out well. I really loved this dish. I guess it hit me just right and I look forward to having it again.