Start by chopping the boneless chicken breast into bite-sized pieces. Wash and chop your mixed vegetables into colorful segments.

In a medium pot, bring 1 ½ cups of water to a boil. Add 1 cup of rice, stir briefly, cover, and let simmer for 15-20 minutes.

Heat a tablespoon of oil in a large skillet. Add the chicken pieces, season with salt and pepper, and cook for about 7-10 minutes until browned.

Stir in the chopped mixed vegetables and cook for about 3-4 minutes until tender yet crisp.

In a small bowl, combine ¼ cup mayonnaise, 2 tablespoons sriracha, and 1 tablespoon honey. Whisk until smooth.

To build your bowl, start with fluffy rice, layer sautéed chicken and veggies on top, and drizzle with Bang Bang sauce.