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1
Begin by cutting your chicken into bite sized pieces, and combine the chicken and the rest of the chicken ingredients (except the oil) in a bowl or plastic bag.
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2
Mix until everything is incorporated and all the chicken pieces are coated in marinade.
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3
Set aside.
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4
This would also be a good time to get your pot of rice simmering on the stove or in your rice cooker if it isnt already prepared.
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5
While thats happening, combine all the ingredients for your sauce in a bowl, mixing after each addition.
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6
Give it a taste!
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7
It should be perfect, but if it needs a little something, go ahead and add whatever you need.
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8
If you want it to be spicy, you can add the Sriracha here (I waited until it was all bubbling away on the stove).
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9
I added all 4 tablespoons of water, and it seemed really liquidy, but it thickened when cooked.
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10
Prep whatever veggies youre using.
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11
I used asparagus, so I trimmed off the tough edges and cut the spears into 3 pieces.
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12
Heat the teaspoon of oil in a saute pan over medium-high heat.
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13
Add chicken pieces, draining them of the marinade.
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14
If the veggies youre using take a longer time to cook (like asparagus) add them in at the same time.
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15
If not, just wait a few minutes before adding them.
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16
Cook chicken for about 3 minutes on each side, then add your sauce and reduce heat to medium-low.
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17
Let it simmer away until it has thickened to your desired consistency, about 5-7 minutes.
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18
Spoon chicken, veggies, and sauce over rice and enjoy!
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19
Notes: Recipe serves one but is easily doubled, tripled or quadrupled.
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Sauce based on Naturally Ellas Spicy Peanut Sauce with Rice Noodles & Veggies.
