Thai Chicken Saute

If you're looking for a quick and healthy dinner that really packs in the flavor, then this recipe is exactly what the doctor ordered.

I was looking for a stir fry or saute recipe last week and found this one from Cooking Light.  The combination of coconut milk, ginger, lime and Sriracha sold me almost immediately.

This dish really is delicious. It's spicy (not too spicy though!) and slightly sweet. The Husband was a big fan of this as well.

Thai Chicken Saute
Adapted from Cooking Light

1 1/2 pounds chicken breast tenders
1 tablespoon cornstarch
1 tablespoon oyster or fish sauce
4 teaspoons canola oil, divided
1 cup sliced onion
1 teaspoon ground ginger
4-5 cloves of garlic, minced
1/2 cup light coconut milk
2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon Splenda
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
4 lime wedges
Brown rice, for serving

Toss chicken with cornstarch and oyster 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 with lime wedges.