Thai-Style Chicken Stir-Fry

Cook jasmine rice according to package directions and keep warm. Trust me, jasmine rice makes all the difference here — its floral aroma pairs beautifully with Thai flavors.

In a bowl, toss chicken strips with cornstarch and fish sauce until evenly coated. The cornstarch creates that lovely velveting effect that keeps the chicken incredibly tender.

Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat until shimmering.

Add chicken to the pan in a single layer and let it sear undisturbed for 2-3 minutes, then stir-fry for another 2 minutes until golden and cooked through. (Don't overcrowd the pan — work in batches if needed for proper browning)

Remove chicken from pan and set aside.

Add remaining 1 teaspoon oil to the same pan. Add sliced onion, minced garlic, and grated ginger. Stir-fry for about 1 minute until fragrant.

Return chicken to the pan and toss everything together for 1 minute.

Stir in coconut milk, sriracha, sugar, and lime juice. Cook for 45 seconds, stirring constantly, until the sauce is heated through and glossy.

Remove from heat and sprinkle with chopped cilantro. Serve immediately over rice with lime wedges on the side.