Let’s get cooking.
Cook the 300 g jasmine rice using the water quantity and method on its packet. Time it to finish close to the chicken, leaving it covered for any resting time the packet specifies.
Cut the 650 g chicken into roughly 2 cm pieces. Mince the garlic and finely grate the ginger. In a small bowl, mix the honey, sriracha, light soy sauce, rice vinegar, garlic and ginger.
Grate the carrot, slice the cucumber and spring onions, and set them aside for serving.
Heat the 1 tbsp oil in a large frying pan over medium-high heat. Add the chicken in a single layer, working in batches and dividing the oil as needed. Cook for about 7–8 minutes per batch, turning regularly, until golden and cooked through. Check a thick piece reaches 75°C for 30 seconds.
Return all the chicken to the pan and reduce the heat to medium-low. Pour in the sauce and stir for 2–3 minutes as it gently bubbles and coats the chicken. If it becomes too thick or starts sticking, add a tablespoon of water and lower the heat.
Fluff the rice with a fork and divide between 4 bowls. Spoon over the chicken and sauce, then add the carrot, cucumber, spring onions and sesame seeds.
