1. Cook rice according to package directions and keep warm. 2. Toss chicken with cornstarch and fish sauce. 3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. 4. Add chicken to pan; sauté 5 minutes. 5. Remove chicken from pan. 6. Heat remaining 1 teaspoon oil in pan. 7. Add onion, garlic, and ginger to pan; sauté 1 minute. 8. Return chicken to pan; cook 1 minute or until done. 9. Stir in coconut milk, Sriracha, sugar, and juice; cook 45 seconds or until thoroughly heated. 10. Sprinkle each serving with 1 1/2 teaspoons cilantro. 11. Serve chicken mixture over rice with lime wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
