Thai Coconut Chicken

Ingredients
Boil-in-bag brown rice (we just cooked some brown rice in the rice cooker)
1 tablespoon cornstarch
1 tablespoon fish sauce (or use soy sauce);
1 tablespoon water
3 garlic cloves, minced and divided
1-1/4 pounds chicken-breast tenders
4 teaspoons olive oil, divided
3/4 cup sliced green onions
2 teaspoons grated ginger
1/2 cup light coconut milk
1 tablespoon lime juice
2 teaspoons sugar
1 teaspoon Tabasco green sauce, optional
Cilantro, optional

Directions
1. Prepare rice according to package directions and keep warm.
2. Combine cornstarch, fish sauce, the water, and one minced garlic clove in a shallow bowl. Toss mixture with chicken tenders, coating evenly. Heat 2 teaspoons oil in a large nonstick skillet on medium-high. Add chicken and cook 3 minutes per side. Remove chicken from pan. Heat remaining oil in pan and sauté green onions for a minute. Add the remaining garlic and the ginger and cook another minute.
3. Return chicken to pan for 1 to 2 minutes, or until it's cooked. Stir in coconut milk, lime juice, sugar, and, if you're using it, green sauce. Cook about a minute until heated through. Serve over brown rice with chopped cilantro, if using.

I made a change or two, which I noted, but I got them from a daily email I get w/ parenting tips. Blake and I just loved this recipe; it got a two thumbs up!