Add water to a Dutch oven to a depth of 1 inch; bring to a simmer.

Place chicken in a vegetable steamer.

Place steamer in pan over water; cover.

Reduce heat to medium-low. Steam, covered, for 10 minutes.

Remove chicken from steamer; cool. Pat dry.

Heat a large skillet over medium-high heat.

Add canola oil; swirl to coat.

Add chicken to pan; saute 5 minutes, turning to brown on all sides.

Add green onions and ginger to pan; saute 30 seconds, stirring constantly.

Remove pan from heat; transfer chicken mixture to a large bowl using a slotted spoon.

Combine chili sauce, Sriracha, rice vinegar, and fish sauce, stirring well.

Drizzle chili mixture over chicken; toss to coat.