Thai Chicken Saute

I tried so very hard to make the last "e" on "saute" have an accent, but failed.  That's really all I have to say about this recipe.

Ingredients:

1 package Chicken Tenders
1 tbsp Cornstarch
1 tbsp Fish Sauce
1 Onion, sliced
2 Green Bell Peppers, sliced
2 Garlic Cloves, diced
2 tbsp Ginger, grated
1 can Light Coconut Milk
2 tbsp Sriracha
1 tbsp Sugar
2 tbsp Lime Juice
2 tbsp Cilantro, chopped

1. Whisk cornstarch and fish sauce together, then toss with chicken.

2. Cook chicken in a pan over medium-high heat for 5 minutes, turning once.  Remove from pan.

3. Slice onion and the peppers, dice garlic, and peel and grate ginger.  Add all to the pan, and cook for 3 minutes.

4. Return chicken to the pan, and cook for 1 minute.

5. Stir in coconut milk, sriracha, sugar, and lime juice, and cook for 5 minutes or until coconut milk condenses a little.

6. Serve over rice, with cilantro as garnish.

Nice and simple.  I haven't mastered Thai or Indian food yet, probably because I don't have the right spices, but this is a pretty decent approximation.

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Original Recipe:

Cooking Light