Thursday, March 8, 2012

Thai Chicken Saute

Earlier this week I created fire. There were no matches, or rubbing of two sticks together. This fire was a result of Sriracha sauce and a combination of other flavors that I would have thought would have cut the spice, but for some reason, this became a great bowl of fire. Don't get me wrong, I love spicy food. But I think the fault with this recipe was that it tried to use too much spicy flavor to mask a very basic, light meal. Not one of my favorites, but for those of you who like a lot of heat, this might be right up your alley.

Thai Chicken Saute (serves 4-6)


Ingredients:

  • 1 1/2 pounds chicken breast tenders

  • 1 TB cornstarch

  • 1 TB fish sauce

  • 4 tsp canola oil, divided

  • 1 cup sliced onion

  • 2 tsp bottled minced garlic

  • 1 tsp bottled ground fresh ginger

  • 1/2 cup light coconut milk

  • 2 TB Sriracha (hot chile sauce, such as Huy Fong)

  • 1 TB sugar

  • 1 TB fresh lime juice

  • 2 TB chopped fresh cilantro


  • Directions:

    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 1/2 teaspoons cilantro. Serve chicken mixture over rice.

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