YUM! I was a bit leery of something called "fish sauce", but this turned out incredible. I will definitely make this again!!

Boil-in-bag brown rice

1Tbs. cornstarch

1 Tbs. fish sauce (or soy sauce)

1 Tbs. water

3 garlic cloves, minced and divided

1 ¼ lbs. chicken breast tenders

4 tsp. canola oil, divided

¾ cup sliced green onions

2 tsp. grated ginger

½ cup light coconut milk

1 Tbs. lime juice

2 tsp. sugar

1 tsp. Tabasco green sauce, optional

Cilantro, optional

1. Prepare rice according to package directions

2. Combine cornstarch, fish sauce, water and one minced garlic clove in a shallow bowl Toss mixture with chicken tenders, coating evenly. Heat 2 tsp. oil in lg nonstick skillet on med-high. Add chicken and cook 3 minutes per side. Remove chicken from pan. Heat remaining oil in pan and sauté green onions for a minute. Add remaining garlic and the ginger and cook another minute.

3. Return chicken to pan for 1-2 minutes or until cooked. Stir in coconut milk, lime juice, sugar and if you’re using it, green sauce. Cook about a min until heated through Serve over brown rice with chopped cilantro.

5 servings – 20g protein, 7 g fat, 24g carb; 2 fiber; 37 mg sodium