Thai Chicken Saute

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I got this recipe from cooking light, march 2007. i haven't tried it but wanted to save it here.

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Steps

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Cook rice according to package directions and keep warm.

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Toss chicken with cornstarch and fish sauce.

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Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

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Add chicken to pan.

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Saut 5 minutes.

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Remove chicken from pan.

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Heat remaining 1 teaspoon oil in pan.

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Add onion , garlic , and ginger to pan.

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Saut 1 minute.

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Return chicken to pan.

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Cook 1 minute or until done.

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Stir in coconut milk , sriracha , sugar , and juice.

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Cook 45 seconds or until thoroughly heated.

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Sprinkle each serving with 1 1 / 2 teaspoons cilantro.

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Serve chicken mixture over rice with lime wedges.

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Ingredients

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