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Friday, September 30 2011
Forget takeout! You can make this quick Thai dinner at home. Light coconut milk makes this chicken and vegetable dinner low-fat.

Total Time: 15 mins
Servings: 5 servings

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 tenders4 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
1 Prepare rice according to package directions and keep warm.
2 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.
3 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 Facts
Calories 280, Total Fat 7 g, Carbohydrate 24 g, Fiber 2 g, Protein 29 g.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:52 am   |  Permalink   |  0 Comments  |  Email

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