Thai Chicken Sauté

• 1 (3 1/2-ounce) bag boil-in-bag rice
• 1 1/2 pounds chicken breast tenders
• 1 tablespoon cornstarch
• 1 tablespoon fish sauce
• 4 teaspoons canola oil, divided
• 1 cup sliced onion
• 2 teaspoons bottled minced garlic
• 1 teaspoon bottled ground fresh ginger (such as Spice World)
• 1/2 cup light coconut milk
• 2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
• 1 tablespoon sugar
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 4 lime wedges

1. Cook rice according to package directions, omitting salt and fat. Keep warm.
2. 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.
3. Use less hot sauce for milder flavor.

boil, chicken breast tenders, cornstarch, fish sauce, canola oil, onion, garlic, bottled ground fresh ginger, light coconut milk, sriracha, sugar, lime juice, fresh cilantro, lime wedges

Taken from www.myrecipes.com/recipe/thai-chicken-saut (may not work)