Thai Chicken Satay

Thai Chicken Satay ....a great Thai chicken recipe...amazing satay to try !

INGREDIENTS

* 1/2 cup canned coconut milk
* 1 1/2 teaspoons ground coriander
* 1 teaspoon yellow curry powder
* 1 teaspoon fish sauce
* 1/2 teaspoon chili oil
* 1 pound skinless, boneless chicken breast halves - cut into strips
* 1 tablespoon chopped fresh cilantro
* 1 tablespoon chopped unsalted peanuts
* 12 wooden skewers, soaked in water for 15 minutes
* 1 cup prepared Thai peanut sauce


INSTRUCTIONS

1. In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
2. Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
3. Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with
peanut sauce for dipping. The Thai chicken recipe is ready to serve...enjoy the food with rice or "lontong" (rice roll). Great taste...!

best-ever-bbq-thai-chicken-recipe.

Thai Grilled Chicken with Sweet Chile Dipping Sauce

Thai Grilled Chicken with Sweet Chile Dipping Sauce ...an amazing Thai chicken recipe to try !

INGREDIENTS

* 1/2 cup coconut milk
* 2 tablespoons fish sauce
* 2 tablespoons minced garlic
* 2 tablespoons chopped cilantro
* 1 teaspoon ground turmeric
* 1 teaspoon curry powder
* 1/2 teaspoon white pepper
* 1/2 (3 pound) chicken, cut into pieces
* 6 tablespoons rice vinegar
* 4 tablespoons water
* 4 tablespoons white sugar
* 1 teaspoon minced garlic
* 1/2 teaspoon minced bird's eye chile
* 1/4 teaspoon salt

INSTRUCTIONS

1. In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
2. Preheat grill for high heat.
3. In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
4. Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve
remaining sauce on the side for dipping. The Thai chicken recipe is ready for a great feasts...enjoy !

thai-bar-b-que-chicken-recipe.

Thai Chicken Burgers

Thai Chicken Burgers ...a great Thai chicken recipe...delicious !

INGREDIENTS

* 1 cup mayonnaise
* 1/4 cup flaked coconut, finely chopped
* 1 tablespoon chopped fresh mint
* 2 pounds ground chicken
* 2 1/2 cups panko bread crumbs
* 1/2 cup Thai peanut sauce
* 2 tablespoons red curry paste
* 2 tablespoons minced green onion
* 2 tablespoons minced fresh parsley
* 2 teaspoons soy sauce
* 3 cloves garlic, minced
* 2 teaspoons lemon juice
* 2 teaspoons lime juice
* 1 tablespoon hot pepper sauce
* 8 hamburger buns, split and toasted

DIRECTIONS

1. In a small bowl, mix together mayonnaise, coconut, and mint. Cover, and refrigerate for at least 1 hour.
2. In a large bowl, mix together ground chicken, panko crumbs, Thai peanut sauce, curry paste, green onion, parsley, soy sauce, garlic, lemon juice, lime juice, and hot pepper sauce. Be careful not to over-mix. Divide into 8 equal size balls. Flatten into patties about 1/2 inch thick.
3. Preheat the grill for medium-high heat.
4. Lightly oil the grill grate. Grill burgers for 6 to 8 minutes per side, or until well done. Serve on toasted buns with Coconut-Mint Mayonnaise. The Thai chicken recipe is ready...great taste !

thai-chicken-satay-recipe.

Barbequed Thai Style Chicken

Barbequed Thai Style Chicken ...a great traditional Thai chicken recipe to try...great taste !

INGREDIENTS

* 1 bunch fresh cilantro with roots
* 3 cloves garlic, peeled
* 3 small red hot chile peppers, seeded and chopped
* 1 teaspoon ground turmeric
* 1 teaspoon curry powder
* 1 tablespoon white sugar
* 1 pinch salt
* 3 tablespoons fish sauce
* 1 (3 pound) chicken, cut into pieces
* 1/4 cup coconut milk

INSTRUCTIONS

1. Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric,
curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
2. Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
3. Preheat grill for high heat.
4. Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear. The Thai chicken recipe barbequed is ready to serve....enjoy the meal....nice one !
thai-chicken-skewers.

Thai Chicken Balls

Thai Chicken recipe Balls

INGREDIENTS

* 2 pounds ground chicken
* 1 cup dry bread crumbs
* 4 green onions, sliced
* 1 tablespoon ground coriander seed
* 1 cup chopped fresh cilantro
* 1/4 cup sweet chili sauce
* 2 tablespoons fresh lemon juice
* oil for frying

INSTRUCTIONS

1. In a large bowl, mix together the chicken and bread crumbs.
Season with green onion, ground coriander, cilantro, chili sauce andlemon juice; mix well.
2. Using damp hands, form mixture into evenly shaped balls thatare either small enough to eat with your fingers, or large enough touse as burgers.
3. Heat oil in a large skillet over medium heat. Fry the Thai chicken recipe of balls in batches until well browned all over. The Thai chicken recipe is ready to serve...Enjoy it !
thai-chicken-burgers.

Thai Chicken with Basil Stir Fry

Thai Chicken Recipe with Basil Stir Fry

A nice Thai chicken recipe to try !
INGREDIENTS

* 2 cups uncooked jasmine rice
* 1 quart water
* 3/4 cup coconut milk
* 3 tablespoons soy sauce
* 3 tablespoons rice wine vinegar
* 1 1/2 tablespoons fish sauce
* 3/4 teaspoon red pepper flakes
* 1 tablespoon olive oil
* 1 medium onion, sliced
* 2 tablespoons fresh ginger root, minced
* 3 cloves garlic, minced
* 2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
* 3 shiitake mushrooms, sliced
* 5 green onions, chopped
* 1 1/2 cups chopped fresh basil leaves

INSTRUCTIONS

1. Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
3. In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. The Thai chicken recipe is ready to serve over the cooked rice. Enjoy it !

Thai-chicken-salad.

Thai Pineapple Chicken Curry

Thai Pineapple Chicken Curry Recipe

INGREDIENTS

* 2 cups uncooked jasmine rice
* 1 quart water
* 1/4 cup red curry paste
* 2 (13.5 ounce) cans coconut milk
* 2 skinless, boneless chicken breast halves - cut into thin strips
* 3 tablespoons fish sauce
* 1/4 cup white sugar
* 1 1/2 cups sliced bamboo shoots, drained
* 1/2 red bell pepper, julienned
* 1/2 green bell pepper, julienned
* 1/2 small onion, chopped
* 1 cup pineapple chunks, drained

INSTRUCTIONS

1. Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
2. In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
3. Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice. The Thai Chicken recipe is ready to serve..! Enjoy !
thai-chicken-with-basil-stir-fry.

Curried Coconut Thai Chicken Recipe

Curried Coconut Thai Chicken Recipe

INGREDIENTS

* 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
* 1 teaspoon salt and pepper, or to taste
* 1 1/2 tablespoons vegetable oil
* 2 tablespoons curry powder
* 1/2 onion, thinly sliced
* 2 cloves garlic, crushed
* 1 (14 ounce) can coconut milk
* 1 (14.5 ounce) can stewed, diced tomatoes
* 1 (8 ounce) can tomato sauce
* 3 tablespoons sugar

INSTRUCTIONS

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. The Thai chicken recipe is ready...enjoy it !

THAI CHICKEN SKEWERS

THAI CHICKEN SKEWERS

INGREDIENTS

• 1/4 cup creamy peanut butter
• 2 tablespoons finely chopped onion
• 2 tablespoons finely chopped parsley
• 2 tablespoons fresh lemon juice
• 1-1/2 teaspoons soy sauce
• 1 clove garlic, finely chopped
• 1 teaspoon pepper sauce
• 1/2 teaspoon ground coriander
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• wooden skewers

INSTRUCTIONS
Combine all ingredients except chicken and skewers in medium bowl. Add chicken; toss to coat. Cover and refrigerate 6 to 8 hours or overnight.
Preheat broiler or grill. Thread marinated chicken on skewers. Broil or grill 6 to 8 minutes, turning frequently. (Do not overcook.)Serve warm on skewers. The Thai chicken recipe of skewers is ready to serve...enjoy the meal ! Nice !

THAI CHICKEN SALAD

THAI CHICKEN SALAD

Try this Thai Chicken recipe !
INGREDIENTS

• 3 cups vegetable oil, for frying
• 20 won ton skins, cut into 1/4 inch strips
• 8 cups shredded mixed salad greens
• 4 cups bite-size pieces of barbecued or roast chicken (from a 3 lb bird)
• 1 cup bean sprouts
• 1 large yellow bell pepper, cut into thin julienne
• 1/2 european seedless cucumber (about 8 oz), cut into thin julienne
• 6 tblsp fresh lime juice
• 1/4 cup fish sauce (nuoc mam)
• 1/4 cup (packed) light brown sugar
• 4 serrano chiles, seeded and minced
• 1/2 tsp freshly grated nutmeg
• 1 tblsp finely minced fresh lemon grass (optional)
• 1 tblsp finely minced fresh ginger
• 1/4 cup minced fresh mint
• 3 tblsp minced fresh basil
• 1/4 cup dry-roasted unsalted peanuts, coarsely chopped

INSTRUCTIONS
In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute.
Transfer to paper towels; drain well.
In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber.
In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts. The Thai chicken recipe is ready to serve...!

CHICKEN PAD THAI NOODLE

CHICKEN PAD THAI NOODLE ...a great Thai chicken recipe to try ! Nice one !

INGREDIENTS

• 1 pack noodle (soaked in warm water)
• 4 cups sliced choices of meat recommend chicken, pork or shrimp
• 4 tablespoons por kwan pad thai sauce
• 2 eggs
• 1/3 cups tofu cut into small cubes
• 1 tablespoon pickled white radish
• 2 tablespoon dried shrimp
• 1/2 cup vegetable oil
• 1 tablespoon chopped garlic
• 1 tablespoon chopped onion
• 1 tablespoon ground dry red chili
• 4 tablespoons plam sugar
• 4 tablespoons fish sauce
• 2 tablespoons tamarind juice
• ½ cup bean sprout
• 1/3 cup green onion
• 1 lime (garnishing)
• 2 tablespoons roasted peanut

INSTRUCTIONS
Heat the oil in the wok, fry the chopped garlic and until turned yellow.
Add meat and fry until cooked.
Pour in the dry shrimp picked white radish and tofu. Add eggs to the wok and scramble.
Add palm sugar, fish sauce, tamarind juice and stir well. Add the noodles; stir fry until all the ingredients are mixed well and add green onion. The Thai chicken recipe is ready to serve. Enjoy !

thai-chicken-satay-recipe.

Best Ever BBQ Thai Chicken Recipe

Another great Thai chicken recipe....a must try one ! Nice !

Ingredients:

• Four Large chicken Leg/Thigh Pieces
• One cup Sweet Dark Soy Sauce
• 4 TSP Powdered Ginger
• 2 TSP Turmeric Powder
• One stalk lemon Grass, Bruised and thinly sliced

Directions:
Mix all sauce ingredients well
Pour 2/3 of mixture in sealable plastic bag with chicken,seal bag then roll around with your hands to mix sauce well into chicken
Place bag into your fridge with the covered extra sauce for four hours. (Overnight if possible)
When ready to BBQ, place chicken on your high heat grill for four or five minutes per side then turn your heat to low and cook an additional 8 to 10 minutes per side until reaching desired cooking level of doneness.
Baste each piece with the extra 1/3 cup of marinade. Do not use the sauce that was in the bag with the chicken due to possible raw/cooked contamination. Enjoy this Thai chicken recipe of BBQ ...great taste ! Enjoy it !

thai barbeque chicken-recipe

Thai Chicken Satay Recipe

Try this traditional Thai chicken recipe....a classic SE Asian cuisine...nice !
Ingredients:

• 2 lbs. white meat chicken, cut in 1" strips
• Sm. bamboo satay sticks

MARINADE:

• 2 cloves garlic
• 1 tbsp. curry powder
• 1 tsp. coriander powder
• 1 tsp. salt
• 1 tsp. butter
• 3 tbsp. light cream
• 1/2 c. coconut milk

SAUCE:

• 1 tbsp. sugar
• 2 tbsp. peanut butter
• 1 1/2 c. coconut milk or cream
• 1 tsp. lemon juice
• 1/2 tbsp. curry powder
• Dash chili hot sauce

Directions:
Mix marinade ingredients. Add chicken to mixture. Marinate at least two hours. Thread chicken pieces on one end of satay sticks. Broil or much better, barbecue, baste with marinade. Serve with peanut sauce for dipping.
SAUCE: Mix ingredients yogether. Should have a sweet/hot peanut taste.
Enjoy with rice or packed rice (lontong)....excellent ! The Thai chicken recipe with lontong is ready to serve...amazingly nice !

Thai Bar-B-Que Chicken Recipe

Try this nice Thai chicken recipe....barbequed ! Nice one !

Ingredients:

• 2 whole young chickens
• 4 stalks fresh lemon grass
• 1 tablespoon coarsely chopped ginger
• 1 ounce garlic, finely chopped (about 6 large cloves)
• 4 shallots
• 1/2 cup coarsely chopped Chinese parsley roots
• 3 tablespoons brown sugar
• 1/2 cup coconut milk
• 1 to 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons oil
• Hot sticky rice
• Garnish: Chinese parsley sprigs, cut into 2-inch lengths
• Red chili peppers (optional)

Directions:
Rinse chickens and pat dry. Split chickens down the breast, but do not cut all the way through; press open. Place chickens in a large bowl. In a food processor or blender combine lemon
grass, ginger, garlic, shallots, parsley roots, brown sugar, coconut milk, fish sauce, soy sauce and oil; blend until smooth. Pour sauce over chickens and marinate overnight in the refrigerator. Preheat oven to 350 degrees. Place chickens on a rack in an open pan with the split side down. Bake for one hour, depending on the thickness of the chicken, or until the juices run clear when the thigh is pierced with a sharp knife. Serve with hot sticky rice. Garnish with Chinese parsley and red chili peppers. The Thai chicken recipe is ready to serve....nice tasting bbq chicken. Enjoy !

chicken-pad-thai-noodle.

Chicken in Coconut Soup - Gai Tom Kha

Another amazing Thai chicken recipe to try ! Great one !

INGREDIENTS

• 1 1/2 cup water
• 2-3 Thai chili pepper
• 1 lime
• 1 piece galangal, crushed
• 1 tablespoon fish sauce
• 1/4 cup coconut milk
• 2-4 sprigs cilantro
• 1/4 cup chicken
• 1-2 kaffir lime leaves Optional

INSTRUCTIONS
This is a dish that is not very flexible in allowing for alterations.
Crush a piece of galangal, 1 inch thick with the flat part of a cleaver or meat tenderizer (or you can be civilized and slice it). Drop the galangal, coconut milk and water, into a 2 quart pot. Let
the pot boil at medium to low heat. Reduce heat to simmer and stir frequently, otherwise the coconut milk will curdle. Add sliced chicken and fish sauce. If you have the kaffir lime leaves, remove the central stem from the leaves and add kaffir lime leaves to the soup. Let boil again and turn off the heat. In serving bowls, add crushed fresh Thai chili pepper. Watch out for the crushed chili, it will clear your sinus better than wasabi. If you do not like it hot, do not crush the peppers, just float them for decoration. Squeeze the 1/3 of a lime in each bowl. Pour the soup in bowls and add cilantro for garnish.The Thai chicken recipe is ready to serve hot....hmm...nice and tasty..the Thai style !

Ginger and Chicken Stir Fry - Gai Pud King

Try this Tahi chicken recipe..... with ginger...a unique taste of Thai chicken !
INGREDIENTS

• 1 cup wood ear mushroom
• 2 teaspoons sugar
• 1 onion
• 1/3 cup ginger, julienne
• 2 cloves garlic, chopped
• 2 tablespoons fish sauce
• 1 cup chicken

INSTRUCTIONS
Some people like to add chili pepper (large chili peppers that are medium hot) to add some color and heat to the dish.
Prep:Soak the mushrooms in warm or hot water for at least 5 minutes or until you are ready to use them. The soaked mushrooms should be about a cup. A little more, a little less is OK.
Julienne the ginger to get thin, match like pieces, 1 ½ inch in length. I use about a 3 inch piece of ginger which comes out to about 1/3 cup when julienned. Some varieties of ginger are hotter
than others. You may also have to adjust the amount of ginger to your taste buds. When we were kids, my mother didn't put a whole lot of ginger in, afraid that it would be too hot.
Halve the onion lengthwise and slice lengthwise into pieces so that when cooked and separated, all pieces will look the same. Break the mushrooms into bite size pieces. You can also slice them with a knife, but I like breaking them with fingers to get irregular shapes.

Cooking: Add a tablespoon of oil to a hot work over medium to high heat. Add chopped garlic and some of the julienned ginger and fry for a minute or so. The ginger and garlic will start to turn brown. Add chicken and stir to coat the chicken with oil for a minute or so. Add onion, the rest of ginger and ear wood mushrooms. Stir to mix well. Add fish sauce and sugar. Stir for a couple minutes to cook all ingredients and let the ingredients absorb the fish sauce
and sugar. And the Tahi chicken with ginger is ready to serve hot with rice..hmm... nice taste 1

Chicken Curry - Gang Gai

Great Thai chicken recipe to try...a tasty one !
INGREDIENTS

• 3 cups water
• 3-5 sprigs Thai basil
• 2 tablespoons fish sauce
• 1/2 lb eggplant
• 1 tablespoon red curry paste
• 1 cup coconut milk
• 1 chicken breast

INSTRUCTIONS
Regular eggplants that you find in supermarkets are a good. f you have the Thai eggplants, cut them up into quarters. If you have the regular eggplants, cut them into bite size pieces. Wash
and pick the basil leaves.Cut up the chicken into bite size pieces. If you have this dish in
Thailand, you will see that the chicken comes with bones. All parts such as legs and thighs can be used. The bones make the curry more flavorful.
Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add chicken when you see red oil bubbling on top. Stir and coat chicken with curry sauce. Add the eggplant when chicken starts to turn white. Add the rest of the coconut milk and water and the fish sauce. Let it boil until all the eggplant pieces turn dark and tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce. Add the basil leaves just before you serve and make sure the
leaves are submerged quickly in the curry to preserve the color.Serve hot with rice or rice noodles. And the Thai chicken curry is ready to serve...nice and tasty !

Chicken on Rice with Hot Yellow Bean Sauce

Another great Thai chicken recipe to try....on rice with hot yellow bean sauce...unique taste !
INGREDIENTS

• 4-5 cups water
• 1 teaspoon salt
• 1 jasmine rice
• 1 pinch ground pepper
• 7 cloves garlic
• cucumber
• 10 sprigs cilantro
• 1 chicken breast
• 2 cups winter melon, cut
  

INSTRUCTIONS
Remove bone and skin from the chicken. You can remove the bone and skin later. But the chicken will be easier to slice when the cooked. Add the bone, skin and breast to 4-5 cups of water on high heat. If you have extra bones, skin and fat, add them for extra flavor. Leave the lid off for a clear soup. Add garlic to the soup. Also, add cilantro roots or leaves, salt and pepper. When water starts to boil, turn heat down to let the broth simmer. Remove the chicken breast when cooked.Cook rice with the chicken broth. The ratio of rice to water is one to one. Add some of the garlic cloves along with the broth. If your broth is very lean, you may want to add a tablespoon of oil. After all, kow mun gai means rice cooked in chicken's fat. If you are cooking the rice in a rice cooker, you know what to do; just add rice and chicken broth. If you are cooking rice in a regular pot, when the water boils, turn down the heat to the lowest heat available on your stove. Close the lid and let it cook until tender. It should take about 15 minutes or so.

If you decided to add winter melon, remove the hard skin and cut the melon into big chunks, 2 inches by 3 inches. Drop the melon in the broth. Let it simmer until tender. You can also keep it
simmering for a long time.
To serve, put rice on a plate and top with sliced chicken. Add sliced cucumber. Sprinkle cilantro on top of chicken and soup. Serve with hot yellow bean sauce in a small bowl and a separate
bowl of soup. And this amazing Thai chicken on rice is ready for feasts! Enjoy it !

Thai Chicken Sauté

Try this great Thai chicken recipe....amazing taste !
Ingredients

* 1 (3 1/2-ounce) bag boil-in-bag rice
* 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

Preparation

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. ANd the Thai chicken is ready to serve.... mix over rice with lime wedges....hmm...delicious !