Thai Chicken Sauté

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1 (3 1/2-ounce) bag boil-in-bag rice

1 1/2 pounds chicken breast tenders

1 tablespoon cornstarch

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

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