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	Thai Chicken Sauté

	1 (3 ½ ounce) bag boil-in-bag rice 1 ½ pounds chicken breast 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 ½ 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


	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 ½ teaspoons cilantro. Serve chicken mixture over rice with lime wedges. Yield: 4 servings (serving size: 1 ½ cups chicken mixture, ½ cup rice, and 1 lime wedge).