Sweet and Spicy Chicken Rice Bowl

1.Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2.While the rice is cooking, heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

3.Add the diced chicken breasts to the skillet with the onions. Season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.

4.In a small bowl, mix together the sweet chili sauce, sriracha, soy sauce, and honey. Pour this sauce over the cooked chicken in the skillet. Stir well to coat the chicken evenly and let it simmer for an additional 2-3 minutes until the sauce thickens slightly.

5.To assemble the bowls, divide the cooked rice among serving bowls. Top each bowl with the sweet and spicy chicken mixture.

6.Garnish with diced cucumber, diced tomato, and fresh cilantro if desired. Serve immediately.