Toss chicken with cornstarch and fish sauce.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken to pan; saute 5 minutes.
Remove chicken from pan. Heat remaining 1 teaspoon oil in pan. Add onion, garlic and ginger to pan; saute 1 minute.
Return chicken to pan; cook 1 minute or until done.
Stir in coconut milk, Sriracha, sugar and juice; cook 45 seconds or until thoroughly heated.
Sprinkle each serving with 1 and 1/2 teaspoons cilantro.
Serve chicken mixture over rice and with lime wedges.