Thai Coconut Chicken Stir Fry
Strips of chicken and fresh-cut vegetables sautéed in a savory coconut curry sauce. Served over a bed of Cilantro Lime Rice.
Cook Time 15 mins
Ingredients 5
Serves 2-4
Chef Suleka Sun-Lindley
Cook Time 
Ingredients 
Serves 
Chef Ingredients
- 1-1.5 lbs. Chicken Breast, Stir Fry Cut
- Thai Coconut Sauce
- Cilantro Lime Rice
- Restaurant Blend Seasoning
- Squash & Onion Blend
Equipment
- 10-12″ Pan
- Tongs
- Scissors
- Oven Mitt
- Measuring Cup
Step-By-Step Instructions
Vegetable Sauté
Preheat your oven to 200°F. Heat a large frying pan over MEDIUM-HIGH heat for 1 minute. Next add 1 TBSP of oil and vegetables to the pan. Sprinkle with Restaurant Blend seasoning and sauté for 1-2 minutes, stirring constantly. Then add 1/4 cup of water, cover, and steam on same heat for 2-3 minutes. Place cooked veggies into a bowl and set aside, reserving for later.
Main Course
Heat the same pan over MEDIUM-HIGH heat for 1 minute and then add 1 TBSP of oil. Sprinkle the chicken with Restaurant Blend Seasoning and carefully add chicken to hot pan. Stir-fry the chicken for 4-5 minutes (stirring occasionally, allowing the chicken to brown). While chicken is cooking, heat the Cilantro Lime Rice pouch in the microwave. Follow heating instructions on the box.
Cut corner of Thai Coconut Sauce pouch, pour into pan, and bring to a simmer.
Add veggies back into the skillet and mix gently with tongs for 1 -2 minutes or until internal temperature of chicken reaches 165°F.
Remove Cilantro Lime Rice pouch from microwave and portion onto plates.
Spoon chicken, veggies and sauce over rice just before serving.