Categories: Asian, Chicken, Entree

Ingredients

• 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
• 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

Directions

1. Toss chicken with cornstarch and fish sauce.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes. Remove chicken from pan.

3. Heat remaining 1 teaspoon oil in pan. Add onion, garlic, and ginger to pan; sauté 1 minute.

4. Return chicken to pan; cook 1 minute or until done.

5. Stir in coconut milk, Sriracha, sugar, and juice; cook 45 seconds or until thoroughly heated.

6. Sprinkle each serving with 1 1/2 teaspoons cilantro.

7. Serve chicken mixture over rice with lime wedges.

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