1 cup rice
1 1/2  pounds  chicken breast tenders
1  tablespoon  flour
1  tablespoon  fish sauce
4  teaspoons  canola oil, divided
1  cup  sliced onion
2  teaspoons  bottled minced garlic
1  teaspoon  bottled ground fresh ginger (such as Spice World)
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

Cook rice according to directions, omitting salt and fat. Keep warm.

Toss chicken with flour 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 1/2 teaspoons cilantro. Serve chicken mixture over rice with lime wedges.

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