Begin by cooking the rice according to the package instructions, which typically takes about 15-20 minutes.

While the rice is cooking, heat a large skillet over medium heat and add a splash of your preferred cooking oil.

Once the skillet is hot, add the chicken breast to the pan. Sauté for about 5-7 minutes, until golden brown and reaches an internal temperature of 165°F.

After the chicken is fully cooked, add the mixed vegetables to the skillet and sauté for an additional 3-4 minutes until tender yet crisp.

In a separate mixing bowl, combine mayonnaise, sweet chili sauce, and sriracha. Stir until creamy and fully blended.

To assemble, start with a scoop of rice, add the sautéed chicken and vegetables, and drizzle with the bang bang sauce.