Asian Inspired Chicken & Kenny Chesney

If you listen to a country station lately--any country station--you will have heard Kenny Chesney's American Kids. I just about know every word to the song because I sing it to our baby every day. She has a smile that spreads from ear to ear once you start singing to her, and I believe this song makes that smile even wider. Follow it up with Whiskey in My Water by Tyler Farr and you've got one happy baby… or just a good start to a playlist. 

Chicken is often the only type of meat in our home because it's lean and so versatile. I also don't eat red meat, I'll gladly cook it for the husband, but he prefers enjoying it every once in awhile. Such as an In-n-Out trip or steaks while throwing a BBQ. We've got pretty good at cooking it without drying it out or taking it off to early. I guess practice does make perfect because this chicken was soooo tender and juicy. Give it a whirl, it was a nice blend of spice and flavor. I ended up trying to soak up some sauce off my husband's plate with my rice because I cleaned my plate of it… ;)

Asian Inspired Chicken
Found at: MyRecipes.com
1 1/2 pound chicken tenders
1 Tbl cornstarch
4 tsp canola oil, divided
1 onion, sliced
2 tsp minced garlic
1 tsp ground ginger
1/2 cup coconut milk
2 Tbl Sriracha
1 Tbl sugar
1 lime, halved
2 Tbl fresh cilantro, chopped
Rice

Directions:
Cook your rice according to the package's directions.
Heat one tablespoon oil in skillet over medium-high heat. Toss the chicken in cornstarch and cook in pan for about 5 minutes, not cooked all the way through yet. Remove chicken and set aside. Heat the other tablespoon of oil in the pan and cook onions, garlic, and ginger for about a minute. Add the chicken back into the pan, cook for another minute, and then stir in the coconut milk, Sriracha, sugar, and squeeze juice from one half of the lime into the sauce. Once everything is heated pull off the stove.
In the rice, mix your fresh cilantro. Serve chicken and sauce over the cilantro rice. Enjoy!