Today's quick recipe comes from the March 2007 issue of Cooking Light. It's another great quick recipe with a nice kick.
- 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 minced garlic
- 1/4 teaspoon dried ground ginger
- 1/2 cup light coconut milk
- 2 tablespoons Sriracha (rooster sauce)
- 1 Tablespoon sugar
- 1 Tablespoon fresh lime juice
- 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.
- Serve chicken mixture over rice with lime wedges.
The original recipe had cilantro, but neither one of us likes the flavor so I left it out. For next time, I'll probably cook regular rice instead of boil-in-bag. I think they put that in there just so it'd be a quick recipe (start-to-finish in under 20 minutes), but making rice isn't that time intensive. I also had a hard time fitting all of the chicken tenders in the pan, I'll probably cook them in two batches next time.
CALORIES 403 (24% from fat)
FAT 10.8g (sat 3.1g,mono 4.3g,poly 2.4g)