Thai Chicken Sauté

Fast, fast, fast! That's the secret to this recipe — it's packed with flavor, yet really quick to prepare. Okay, you might be thinking, "Enough with the chicken recipes, already," but let me jot this one down real quick and then maybe we'll move on to some variety later this week. I'm thinking some interesting hearty and healthy grain treats, like farro or millet. In the meantime…

Thai Chicken Saute

Adapted from Cooking Light

1 1/2 pounds chicken breast tenders or breasts sliced into thin strips
1 Tb  cornstarch
1 Tb  fish sauce
3 Tb plus 1 tsp canola oil, divided
1 cup sliced onion
2 cloves garlic, minced

2 TB fresh ginger, minced
1/2 cup light coconut milk
2 Tb Sriracha (hot chile sauce, such as Huy Fong)
1 Tb sugar
1 Tb fresh lime juice
2 Tb chopped fresh cilantro
4 lime wedges

Toss chicken with cornstarch and fish sauce. Heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Add chicken to pan; sauté 5 minutes, stirring often. 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 cooked through. Stir in coconut milk, Sriracha, sugar, and juice; cook 45 seconds or until thoroughly heated. 

Serve over jasmine rice with lime wedges and a generous sprinkling of cilantro.