Thursday night: Thai chicken saute

Last night I stared forlornly at the boneless/skinless chicken breasts that were defrosted and waiting in my fridge. I kinda despise chicken breast because I never know how to make it interesting and more often than not, I overcook it so it becomes a hot dry mess. So what do you do when you don't know what to make? (Besides order take-out, I mean.) Consult your best girl friends. 

Miss Maya gets major kudos for alerting me to this uh-MAZ-ing Thai Chicken Saute recipe, which I adapted slightly based on availability. I cut chicken breasts into strips and substituted cilantro for fresh sweet basil from my concrete garden. I didn't have ginger but added pineapple chunks. It was fantastic! And best of all, it took 15 minutes prep time, and about 9 minutes to cook! 

Ingredients
1 (3 1/2-ounce) white rice
1 1/2 pounds chicken breast tenders
1 tablespoon cornstarch
1 tablespoon fish sauce
2 tablespoons canola oil, divided
1 cup sliced onion
2 teaspoons minced garlic
1 teaspoon bottled ground fresh ginger
1/2 cup light coconut milk
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon sugar
1 tablespoon fresh lime juice
1 can pineapple chunks, drained
2 tablespoons chopped fresh cilantro (or basil)
4 lime wedges

:: Cook rice according to package directions or in a rice cooker. 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 tablespoon 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, juice and pineapple; cook 1 minute or until thoroughly heated. Sprinkle with herbs. Serve chicken mixture over rice with lime wedges.