Marinate the Chicken:

1. Combine Marinade Ingredients: In a medium-sized bowl, combine 30 ml (2 tablespoons) of the vegetable oil, Sriracha, cornstarch, soy sauce, honey, ginger, garlic, and chili powder. Whisk vigorously until all the ingredients are thoroughly blended and the marinade is smooth. Beginner Note: Make sure all the ingredients are well combined to ensure the chicken is evenly coated with flavor. Taste the marinade and adjust the flavors to your liking.
2. Add Chicken: Add the chicken strips to the marinade, ensuring that all pieces are well-coated. Use your hands or tongs to toss the chicken in the marinade until it is evenly distributed. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to 24 hours for a more intense and deeper flavor. Beginner Note: Marinating the chicken allows the flavors to penetrate the meat, making it more tender and flavorful. The longer you marinate the chicken, the more flavorful it will become.

Prepare the Sides:

1. Cook Rice: While the chicken is marinating, prepare the steamed rice according to the package instructions. Rinsing the rice thoroughly before cooking helps to remove excess starch and prevents it from becoming sticky. Beginner Note: Using a rice cooker makes cooking rice incredibly easy. If you don’t have a rice cooker, you can cook the rice on the stovetop.
2. Steam Broccoli: Steam the tenderstem broccoli until it is tender-crisp. You can use a steamer basket, microwave steamer, or even steam the broccoli in a skillet with a little water. Beginner Note: Don’t overcook the broccoli; it should still have a slight crunch and vibrant green color. Keep both the cooked rice and steamed broccoli warm until you are ready to serve the chicken.

Cook the Chicken:

1. Heat Oil: Heat the remaining 15 ml (1 tablespoon) of vegetable oil in a large skillet (a cast iron skillet or a stainless steel skillet works best for even heat distribution and good searing) over medium-high heat. The skillet should be hot before you add the chicken. Beginner Note: The skillet should be hot before adding the chicken to ensure a good sear and prevent the chicken from sticking to the pan.
2. Sauté Chicken: Using tongs, carefully lift the chicken strips out of the marinade, allowing any excess marinade to drip back into the bowl. Place the chicken strips in the hot skillet, making sure not to overcrowd the pan. If necessary, cook the chicken in batches to ensure even browning. Beginner Note: Overcrowding the skillet will cause the chicken to steam instead of sear, which will result in less flavorful chicken. Sauté the chicken for 5-10 minutes, turning occasionally, until it is golden brown and fully cooked through. Use a meat thermometer to check the internal temperature of the chicken; it should reach 165°F (74°C) for food safety. Beginner Note: Using a meat thermometer is the best way to ensure that the chicken is cooked through and safe to eat.
3. Simmer Sauce: Once the chicken is cooked, pour the reserved marinade into the skillet with the chicken. Bring the sauce to a simmer and cook for about 2 minutes, or until the sauce thickens into a shiny, sticky glaze. The cornstarch in the marinade will help to thicken the sauce. Beginner Note: If the sauce is too thick, add a splash of water or chicken broth to thin it out. If it’s too thin, simmer it for a minute or two longer.

Serve:

1. Plate: To serve, place a generous portion of steamed rice on each plate.
2. Add Chicken: Arrange the cooked chicken over the rice, spooning the sticky glaze over the chicken.
3. Garnish: Top the chicken with chopped dry roasted peanuts, sliced green onions, and lime wedges.
4. Add Vegetables: Place the steamed tenderstem broccoli (or your chosen vegetables) on the side.
5. Enjoy: Serve immediately while the chicken is hot and the sauce is glistening. The lime wedges add a refreshing burst of acidity that complements the spicy and sweet flavors of the chicken perfectly.