Sunday, October 3, 2010
Thai Coconut Chicken
Boil-in-bag brown rice (we just cooked some brown rice in the rice cooker)
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
4 teaspoons olive 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
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 sauté 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.
I made a change or two, which I noted, but I got them from a daily email I get w/ parenting tips. Blake and I just loved this recipe; it got a two thumbs up!