Thai Chicken and Rice
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 tenders Breasts
*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
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 FactsServings Per Recipe: 5; Amount 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.
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