Spicy Honey Chicken Rice Bowls

• Cook the U.S. Medium grain rice. Follow the package directions or us this easy stove top method: Combine 1 cup medium grain rice with 1 ½ cups water and a dash of salt in a small saucepan. Heat to boiling; stir once or twice. Reduce the heat; cover and simmer for 15 minutes or until most of the water is absorbed. Fluff with fork.
• Make the sauce. Combine soy sauce, honey, Sriracha, mirin, garlic and ginger in a bowl or measuring cup. Whisk until smooth.
• Prepare the chicken. Cube thawed, boneless skinless chicken breasts into bite sized pieces.
• Heat olive oil in a nonstick frying pan. Add half of the chicken and cook until nicely browned. Pro tip: don’t cook all of the chicken at once. The pan will get crowded and it won’t stay hot enough. We want tasty browned chicken pieces! Place first half of chicken on a paper towel lined plate and cook the rest of the chicken.
• Pour all of the chicken and the sauce into the pan to bring to a simmer.
• Thicken sauce. Mix the cornstarch & water together and whisk into the sauce.
• Divide rice evenly into bowls. Top each bowl with chicken and broccoli (or veggie of choice). Garnish with green onions if desired. Enjoy!

Recipe notes: Pale dry sherry or dry white wine make good substitutes for mirin or rice wine