Thai Tuesday

Delicious, quick, easy, healthy recipe you must try!

Thai Chicken Saute
Adapted from Cooking Light

1 1/2 pounds chicken breast tenders
1 tablespoon cornstarch
1 tablespoon oyster or fish sauce (or water if you don't have other sauces on hand---like me)
4 teaspoons olive oil, divided
1 cup sliced onion
1 teaspoon ground ginger
4-5 cloves of garlic, minced
1/2 cup light coconut milk
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong...or less if you don't like things spicy)
1 tablespoon Splenda (I didn't do this, but you can if you desire)
1 cup snow peas (I added this for some color and it was great!)
1 cup green onions
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
4 lime wedges
1/2 cup peanuts
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, green onions and ginger to pan; sauté 1 minute. Then add snow peas and stir fry for a few minutes. Next, add garlic.

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.

*I served this with broccoli and fresh orange slices. These were perfect sides to complement the dish! Now, I'm enjoying a couple delicious peanut butter and chocolate chip homemade cookies...mmmm...will post the recipe soon!