Thai Chicken Sauté

Ingredients

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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

Preparation

Cook rice according to package directions, omitting salt and fat. 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; sauté 5 minutes. 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, 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.

Source:  cookinglight.com