Sesame Sriracha Chicken Bowls

Ingredients

• 2 scallions

• 4 oz cremini mushrooms, thinly sliced

• ½ cup jasmine rice

• 4 oz shredded carrots

• Chili flakes, to taste

• 1 Tbsp sesame seeds

• 10 oz chopped chicken breast

• 4 Tbsp sweet soy glaze

• 1 tsp Sriracha (more if you like heat)

• 1 Tbsp cornstarch (you’ll use half for 2 servings)

• 1 Tbsp sesame oil (you’ll use ¼ tsp in the rice)

• Salt & pepper

• 1 Tbsp cooking oil, divided as needed

• 1 Tbsp butter

Steps

1. Prep — Wash and dry produce. Thinly slice scallions, keeping whites and greens separate. Slice mushrooms if needed.

2. Cook rice — Heat a drizzle of oil in a small pot over medium-high. Add scallion whites; cook 30–60 seconds until soft. Stir in rice and ¾ cup water; bring to a boil. Cover, reduce to low, and simmer until tender, 15–18 minutes. Keep covered off heat.

3. Cook veggies — While rice cooks, heat a drizzle of oil in a large nonstick pan over medium-high. Add mushrooms, carrots, a pinch of salt and pepper, and chili flakes to taste. Cook, stirring, until browned and mushrooms are a little crispy, 5–6 minutes. Add sesame seeds; cook 1–2 minutes more until fragrant. Transfer to a plate; wipe out pan.

4. Cook chicken — Pat chicken dry; season with a large pinch of salt and pepper. Heat a drizzle of oil in the same pan over medium-high. Add chicken in a single layer; cook, stirring, until browned and cooked through, 4–6 minutes.

5. Sauce the chicken — In a small bowl, whisk sweet soy glaze, Sriracha, half the cornstarch, and ⅓ cup water. Reduce heat to low; pour sauce over chicken. Cook, stirring, until thickened and glossy, 1–2 minutes. Off heat, stir in 1 Tbsp butter.

6. Finish & serve — Fluff rice; gently fold in veggies and ¼ tsp sesame oil (measure — a little goes far). Taste for salt. Divide rice into bowls, top with chicken and pan sauce, finish with scallion greens.