Thai Chicken Saute - cooking recipe

Ingredients

1 (3 1/2 ounce) bag boil-in-the-bag rice
1 1/2 lbs chicken breast tenders
1 tablespoon cornstarch
1 tablespoon fish sauce
3 teaspoons canola oil, divided
1 cup sliced onion
2 teaspoons bottled minced garlic
1 teaspoon ground ginger
1/2 cup light coconut milk
2 tablespoons sriracha sauce (hot chile sauce)
1 tablespoon sugar
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
4 lime wedges

Preparation

Cook rice according to package directions and keep warm.
Toss chicken with cornstarch and fish sauce.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add chicken to pan; saute 5 minutes.
Remove chicken from pan.
Heat remaining 1 teaspoon oil in pan.
Add onion, garlic, and ginger to pan; saute 1 minute.
Return chicken to pan; cook 1 minute or until done.
Stir in coconut milk, Sriracha, sugar, and 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.