• Before starting, wash and dry all produce.
• Pat chicken dry with paper towels.
• To a large bowl, add chicken, soy sauce, ginger-garlic puree and cornstarch. Season with pepper. Toss to coat, then set aside to marinate.

• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• Meanwhile, in a small bowl, combine mayo, sriracha and 1/2 tsp (1 tsp) vinegar. 
• In another large bowl, combine remaining vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. 
• On a clean cutting board, thinly slice green onion.
• Cut cucumber in half lengthwise, then thinly slice into half-moons.
• To the large bowl with dressing, add cabbage, cucumber and half the green onions. Season with salt and pepper. Toss to coat.

• Heat a large non-stick pan over medium-high.
• Meanwhile, to a large zip-top bag, add Cream Sauce Spice Blend and chicken. Seal the bag, then toss to coat each piece of chicken.

• When the pan is hot, add 2 tbsp oil, then chicken. (NOTE: For 4 servings, cook in 2 batches, using 2 tbsp oil per batch.)
• Cook for 7-9 min, flipping occasionally, until golden and cooked through.**

• Fluff rice with a fork, then stir in remaining green onions.
• Divide rice between bowls.
• Top with slaw and chicken.
• Drizzle with sriracha mayo.

If you've opted to get diced chicken, disregard instructions to cut chicken into 1-inch pieces. Prep and cook chicken in the same way the recipe instructs you to prep and cook the chicken breast tenders.