Ingredients:

  • 1.5 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 3 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil
  • 1/4 cup soy sauce
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 cup mayonnaise
  • 2 tbsp Sriracha
  • 1 tsp lime juice
  • 1/4 tsp garlic powder
  • 3 cups cooked jasmine rice
  • 1 tbsp toasted sesame seeds
  • 2 stalks green onions, thinly sliced

Instructions:

  1. Cook the jasmine rice according to package instructions. Keep covered and warm until assembly.
  2. Toss cubed chicken breast in a bowl with cornstarch, salt, and black pepper until evenly coated.
  3. Heat 1 tbsp of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add chicken in a single layer; cook without moving for 3 minutes until golden-brown, flip, and cook for another 3 minutes. Remove chicken from the pan and set aside.
  4. In the same skillet, add the remaining 1 tbsp of oil and sauté minced garlic and grated ginger for 30 seconds until fragrant.
  5. Stir in soy sauce, honey, rice vinegar, and sesame oil. Simmer for 3–5 minutes, stirring constantly, until the sauce thickens into a glossy syrup.
  6. Return the seared chicken to the pan, tossing rapidly until every piece is thoroughly coated in the glaze.
  7. In a small bowl, whisk together mayonnaise, Sriracha, lime juice, and garlic powder to create the spicy mayo.
  8. Spoon a generous portion of cooked rice into four bowls. Top with the sticky chicken.
  9. Drizzle the Sriracha mayo in a zigzag pattern across the top and garnish with toasted sesame seeds and sliced green onions.