Thai Chicken and Rice

Forget takeout! You can make this quick Thai dinner at home. Light coconut milk makes this chicken and vegetable dinner low-fat.

Thai Chicken and Rice
Servings: 5 Start to Finish 15 mins


  • 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

Make It

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.

Nutrition Facts

Servings Per Recipe: 5; Amount Per Serving: cal. (kcal): 280, Fat, total (g): 7, carb. (g): 24, fiber (g): 2, pro. (g): 29, Percent Daily Values are based on a 2,000 calorie diet.