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Monday, May 26 2014
Thai Chicken & Rice
  •     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
Prepare rice according to package directions and keep warm.
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.
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
Posted by: Send a Meal AT 10:04 am   |  Permalink   |  0 Comments  |  Email

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