• In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. Place sealed honey packets in a small bowl with enough hot water to cover. (Warming the honey helps make it pourable.) Halve mandarin; squeeze juice from both halves over a separate small bowl. Trim and thinly slice scallions, separating whites from greens. Halve, core, and thinly slice green pepper into strips. • To bowl with mandarin juice, whisk in honey, ketchup, and soy sauce until combined.

• Open package of chicken* and drain off any excess liquid. In a medium bowl, combine chicken, cornstarch, garlic powder, a pinch of salt, and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coated chicken and cook, stirring occasionally, 3 minutes. Add scallion whites and green pepper. Cook, stirring occasionally, until chicken is cooked through and a crust forms, 2-3 minutes more. • Stir in honey mandarin sauce and continue to cook until sauce has thickened and everything is thoroughly coated, 1-2 minutes. Stir in 1⁄2 TBSP butter (1 TBSP for 4 servings). Taste and season with salt and pepper if desired.

• Once rice is done, stir in 1⁄2 TBSP butter (1 TBSP for 4 servings); fluff with a fork. • Divide rice and chicken stir-fry between shallow bowls in separate sections. Top everything with almonds, scallion greens, and as much Sriracha as you like. Serve. Poultry is fully cooked when internal temperature reaches 165°.