Let me start with this right at the beginning - I have no idea why this is called a Thai chicken saute other than the fact that it uses some common ingredients found in the Thai pantry. This is where the similarity ends. The flavour, while wonderful . . . don't get me wrong . . ., wasn't particularly 'Thai' IMHO.
Paul whipped this up for dinner the other night (learning for the 30th time that when making a stir fry one should have everything measured out and prepped in advance) and we were both pleased with the result. We had the leftovers for lunch today and they were even better.
There are some who might find this to be too spicy - you can cut back on the sriracha sauce for them. We actually added a bit more than what was called for in the recipe and it was just fine . . . mind you, with these deadly colds we both have we might just be immune to the red heat!
When we make this one again I think we'll added some additional veggies to the mix - bell pepper, bok choy, snap peas, or broccoli to give some added colour, crunch, and vitamins.
Thai Chicken Sauté
1 (3 1/2-ounce) bag boil-in-bag rice (note - we used leftover rice that we had in the freezer)
1 1/2 pounds chicken breast tenders
1 tablespoon cornstarch 1 tablespoon fish sauce
4 teaspoons canola oil, divided
1 cup sliced onion
2 teaspoons bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
1/2 cup light coconut milk
2 tablespoons Sriracha (hot chile sauce, such as Huy Fong
1 tablespoon sugar
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
4 lime wedges
Cook rice according to package directions, omitting salt and fat. Keep warm.
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 with lime wedges.
If there is chance in the world that red hot sauce cures a cold, or even lessens it, I'm in. Day 6 and counting...grrrr...and I can't blame the two of you as you are a nation away. The chicken dish looks wonderful.
Posted by: Kayte | February 20, 2012 at 07:11 PM
Sounds yummy! They probably call it Thai just like spaghetti with meatballs is "Italian".
Posted by: girasoli | February 20, 2012 at 10:15 PM
Eve if it is not truly Thai I m sure it was delicious Jerry!
Posted by: bellini | February 21, 2012 at 06:22 AM
Hope you're feeling better Kayte. My cold seems to be breaking up finally. This one seems to claw on for at least 2 weeks.
You're right girasoli - mind you, I rant enough about THAT as well. Darn Olive Garden.
I guess taste should be more the issue than the authenticity of the name bellini.
Posted by: JDeQ | February 25, 2012 at 05:42 PM