Thai Chicken

Ingredients

•   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
• 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

Directions

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.