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.