Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch bite-sized pieces
  • 2 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp cornstarch
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp sriracha
  • 1 tbsp cornstarch dissolved in 1 tbsp cold water
  • 3 cups cooked jasmine rice
  • 1 cup shredded carrots
  • 1 cup sliced cucumbers
  • 2 stalks green onions, thinly sliced
  • 1 tbsp sesame seeds
  • 3 tbsp mayonnaise
  • 1 tbsp sriracha

Instructions:

  1. In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, garlic, and sriracha to create the glaze.
  2. Toss chicken pieces in salt, pepper, and 2 tablespoons of cornstarch until lightly dusted.
  3. Slice cucumbers and carrots into matchsticks.
  4. Heat vegetable oil in a large non-stick skillet or wok over medium-high heat. Add chicken in a single layer.
  5. Cook without stirring for 3-4 minutes until golden brown, then flip and cook for another 3 minutes until opaque.
  6. Pour the glaze mixture over the chicken and stir in the cornstarch slurry.
  7. Continue to simmer until the sauce reduces into a thick, sticky mahogany glaze that coats the chicken.
  8. Divide cooked jasmine rice into four bowls. Top with glazed chicken, shredded carrots, and sliced cucumbers.
  9. Drizzle with a mixture of mayonnaise and sriracha, then garnish with sliced green onions and sesame seeds.