1-Toss the cubed chicken breasts with cornstarch in a large bowl to create a light coating that helps with browning.

2-Heat 1 tbsp olive oil in a large skillet over medium-high heat, then season the chicken with a pinch of salt and sauté for 5 to 6 minutes until it’s nicely browned.

3-Add 3/4 cup sweet chili sauce and 1 tbsp Sriracha sauce to the skillet, cooking for an additional 3 to 4 minutes until the chicken is fully cooked through.

4-While the chicken cooks, prepare the jasmine rice by following package instructions, using 1 1/4 cups water and adding 1 tsp butter and a pinch of salt for extra flavor.

5-Remove the chicken from the pan, add another 1 tbsp olive oil, then sauté 1 cup matchstick carrots, 1 sliced red bell pepper, and 1 cup shredded red cabbage with 1 tbsp soy sauce for about 5 minutes until the vegetables are tender.

6-Finally, divide the cooked rice among four bowls, top with the sautéed vegetables and chicken, and add optional toppings like 1/2 cup bean sprouts, 4 sliced scallions, 2 tbsp peanut pieces, 2 tbsp sesame seeds, or 1/2 cup chopped cilantro as desired.