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Kathy's Thai Chicken Recipe

entreesSheri SpalloneComment
Thai Chicken Recipe

Thai Chicken Recipe

Who needs take-out, when you can make it at home?  Don't get me wrong, I love the idea of ordering from my favorite Thai restaurant, especially on a weekend night, but this recipe was so easy, I had to give it a try!  Thank you, Kathy from Seattle, for sending us this delicious quick cooking recipe!  My kids asked for seconds!


  • 1 1/2 pounds chicken breast tenders (or slice chicken breasts in half lengthwise)
  • 1 tablespoon cornstarch
  • 1 tablespoon fish sauce
  • 4 teaspoons canola oil, divided 
  • 1 cup sliced onion 
  • 1 Tablespoon (Tbsp) Cherchies® Garlic 'n Herb No-Salt Seasoning  (could substitute Garlic Seasoning)
  • 1 Tablespoon (Tbsp) Cherchies® Chardonnay Lime & Cilantro Seasoning
  • 1/2 teaspoon (tsp) pepper
  • 1 teaspoon (tsp) minced garlic
  • 1 teaspoon (tsp) fresh ginger (scraped with a Microplane)
  • 1/2 cup light coconut milk
  • 2 Tablespoons Tbsp) Sriracha (hot chile sauce)
  • 1 Tablespoon (Tbsp) sugar 
  • 1 Tablespoon (Tbsp) fresh lime juice 
  • 2 Tablespoons (Tbsp) chopped fresh cilantro
  • Cooked rice 
  • 4 lime wedges 


Cook rice according to package directions. Keep warm.  Combine fish sauce and cornstarch in a small bowl and set aside.

Sprinkle both sides of chicken with Garlic 'n Herb No-salt Seasoning, pepper, and Chardonnay Lime & Cilantro Seasoning.  Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes on each side. 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 done. Stir in coconut milk, Sriracha, sugar, the cornstarch/fish sauce mixture, and lime 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.  Enjoy!