Ingredients
Directions
1.
COOK 1 1/2 cups of rice (dry measure) according to directions.
2.
In a small saucepan, bring coconut milk, lemon juice, chile peppers, and lemongrass to a BOIL; REDUCE heat; SIMMER, STIRRING occasionally, for ten minutes.
3.
ADD sesame oil to skillet; HEAT to 375°; STIR FRY onion rings until tender; REMOVE to a bowl.
4.
SLICE chicken breasts into thin strips (finger-size); STIR FRY chicken until cooked through
5.
REDUCE heat, add onions; POUR coconut mixture through a wire-mesh strainer onto chicken (discarding solids).
6.
STIR in fish sauce; COOK over medium heat, STIRRING constantly, just until thoroughly heated.