• Before starting, wash and dry all produce.
• Pat chicken dry with paper towels. Cut chicken into 1-inch pieces.
• 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 organic chicken breasts, prep and cook chicken in the same way the recipe instructs you to prep and cook the chicken breast tenders.