Step 1

• In a small pot, combine rice, 11/4 cups water (21/4 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

Step 2

• While rice cooks, wash and dry all produce. • Zest and quarter lime. Trim and thinly slice scallions, separating whites from greens. • Dice chicken* into bite-size pieces.

Step 3

• In a small bowl, combine mayonnaise with as much sriracha and lime juice as you like.

Step 4

• Heat a drizzle of oil in a large pan over medium-high heat. Add carrots and scallion whites; cook, stirring occasionally, until slightly softened, 1-2 minutes.

Step 5

• Stir chicken, sweet soy glaze, and sesame dressing into pan with veggies. Bring to a simmer and cook until sauce is thickened and chicken is warmed through, 2-4 minutes more. • Remove pan from heat.

Step 6

• Fluff rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between bowls; top with chicken stir-fry. Drizzle with sriracha lime mayo. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with any remaining lime wedges on the side.