Recipe : Thai Chicken Saute + Rice

Lately anything Thai related has really been calling my name.
Mister and I have been experimenting with different versions in our house lately.
It's not an experiment I hate ;)

I've told you guys how much I love this version (still do) but over the weekend we made this version and it's safe to say it's being added to the meal plan rotation.

I mean it's pad thai AND Siracha. #winner

Thai Chicken Saute + Rice 

(adapted from Cooking Light)

2 cups rice, cooked (I squeezed a little lime over the rice as it was finishing)

3 chicken breasts

1 tablespoon corn starch

2 tablespoons coconut oil

4 teaspoons, oil

1 cup sliced onions

2 bell peppers, sliced

4-6 cloves crushed garlic

1 teaspoon ginger

1/2 cup coconut milk

1-2 tablespoons pb2

 Sauce:

2 tablespoons Siracha

1 tablespoon sugar

2 tablespoons lime juice

 Topping:

2 tablespoons fresh cilantro

4 lime wedges

Yummy, semi sweet white wine

1. Slice chicken into pieces (fun fact- while doing this I told Mister if I could hire out a service in life I would choose someone to cut up raw chicken for me.  After hair and makeup assistants, of course.)

2. Melt coconut oil in skillet and toss chicken in cornstarch.

3. Once the skillet is hot, add chicken and cook until no longer pink

4. Remove chicken, set aside

5. Add more coconut oil to the pan (eyeball it, to coat) then add onions, peppers, garlic, ginger and saute.

6. Return chicken to pan and add coconut milk

7. Mix up Siracha, sugar and lime juice- add to pan.

8. Add pb2. Stir until heated

9. Serve over rice garnished with lime juice and cilantro

10. EAT! 

*Depending on how hot you like your food, add more or less Siracha. 

I'd make this tonight if I were you ;)