Sticky Honey Sriracha Chicken with Vegetable Fried Rice

Add 1 tablespoon of oil to the wok. Stir-fry a clove of garlic for 20 seconds to flavor the oil, then remove and discard the garlic. Add the diced onion and stir-fry for 30 seconds.

Add the carrots, frozen peas, and corn to the wok. Stir-fry for another 30 seconds, then add the bok choy stems and cook for an additional 30 seconds.

Incorporate 1.5 cups of the cooked, cooled rice into the wok along with the cooking wine, soy sauce, and chicken stock powder. Stir-fry vigorously for 30-60 seconds until the rice is heated through and well-seasoned.

Remove the wok from the heat and toss in the bok choy leaves, stirring until they just begin to wilt. Transfer the fried rice to a large bowl and keep warm.

Return the wok to high heat with the remaining 1/2 tablespoon of oil. Remove the chicken from the marinade, reserving the liquid. Stir-fry the chicken for about 1.5 minutes until browned but not fully cooked.

Pour the reserved marinade and 2 tablespoons of water into the wok with the chicken. Cook for another 30-60 seconds, tossing constantly, until the sauce reduces into a thick, sticky glaze that coats the chicken.

Divide the vegetable fried rice into bowls, top with the sticky chicken, and garnish with sliced scallions and the toasted sesame seeds.