1Tbsp.mirin or rice wine (not rice vinegar or rice wine vinegar)
Cook the U.S. Medium grain rice. Follow the package directions or us this easy stove top method: Combine 1 cup medium grain rice with 1 ½ cups water and a dash of salt in a small saucepan. Heat to boiling; stir once or twice. Reduce the heat; cover and simmer for 15 minutes or until most of the water is absorbed. Fluff with fork.
Make the sauce. Combine soy sauce, honey, Sriracha, mirin, garlic and ginger in a bowl or measuring cup. Whisk until smooth.
Prepare the chicken. Cube thawed, boneless skinless chicken breasts into bite sized pieces.
Heat olive oil in a nonstick frying pan. Add half of the chicken and cook until nicely browned. Pro tip: don’t cook all of the chicken at once. The pan will get crowded and it won’t stay hot enough. We want tasty browned chicken pieces! Place first half of chicken on a paper towel lined plate and cook the rest of the chicken.
Pour all of the chicken and the sauce into the pan to bring to a simmer.
Thicken sauce. Mix the cornstarch & water together and whisk into the sauce.
Divide rice evenly into bowls. Top each bowl with chicken and broccoli (or veggie of choice). Garnish with green onions if desired. Enjoy!
Recipe notes: Pale dry sherry or dry white wine make good substitutes for mirin or rice wine