COOK 1 1/2 cups of rice (dry measure) according to directions.
In a small saucepan, bring coconut milk, lemon juice, chile peppers, and lemongrass to a BOIL; REDUCE heat; SIMMER, STIRRING occasionally, for ten minutes.
ADD sesame oil to skillet; HEAT to 375°; STIR FRY onion rings until tender; REMOVE to a bowl.
SLICE chicken breasts into thin strips (finger-size); STIR FRY chicken until cooked through
REDUCE heat, add onions; POUR coconut mixture through a wire-mesh strainer onto chicken (discarding solids).
STIR in fish sauce; COOK over medium heat, STIRRING constantly, just until thoroughly heated.
SERVE over hot rice, garnishing with minced cilantro.
Per Serving (excluding unknown items): 637 Calories; 30g Fat (41.0% calories from fat); 35g Protein; 62g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 104mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.