Thai Chicken Sauté

Thai Chicken Sauté (Adapted from CL)

1 1/2 pounds boneless/skinless chicken breasts, cut into strips
1 tablespoon cornstarch
1 tablespoon fish sauce
1 tablespoon plus 1 teaspoon canola oil, divided
1/2 cup thinly sliced onion
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1/2 cup light coconut milk
2 tablespoons Sriracha
1 tablespoon granulated sugar
1 tablespoon fresh lime juice
3 cups hot cooked brown jasmine rice (add a few tablespoons of wild rice if desired)
2 tablespoons chopped fresh cilantro

In a medium bowl, toss together chicken strips, cornstarch and fish sauce.

In a large skillet, heat 1 tablespoon oil medium-high. Place chicken into the skillet and sauté 5 minutes. Remove the chicken and place it on a plate. Add remaining 1 teaspoon oil into the skillet. Stir in onion, garlic and ginger - sauté until fragrant, about 1 minute. Return the chicken back into the skillet and let cook until the chicken is completely done, about 1 or 2 more minutes. Stir in coconut milk, Sriracha, sugar and juice - cook until completely heated through, about 1 minute. Serve over cooked rice and a scattering of the chopped fresh cilantro.

Makes about 4 servings.

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