Thai Chicken Saute

1-1/2  lb.		tyson boneless skinless chicken breast
1  tablespoon		cornstarch
1  teaspoon		oyster sauce
4  teaspoons		canola oil
1  cup		onion, sliced
1  tablespoon		garlic minced
1/4  teaspoon		ginger powder
1/4  cup		coconut milk
1/4  cup		water
1  tablespoon		shriracha sauce
1  tablespoon		sugar
1  tablespoon		lime juice

Tip: For nutritional information on all the ingredients in Thai Chicken Saute just click on each ingredient name. Then adjust the serving size for any Thai Chicken Saute ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Toss chicken with cornstarch and oyster sauce to coat. Heat 1 tbsp. oil in pan and saute for 5 minutes. Remove chicken from pan. Add last tsp. oil to pan. Add onion, garlic, and ginger powder. Saute for 1 minute. Add chicken back to pan cook 1 minute until done. Add coconut milk, water, lime, sugar, and hot/sweet sauce cook for about 45 seconds until heated through. Serve with chuka soba noodles or rice.