1-First: gather all ingredients and prepare them for action. This means chopping the garlic, mincing ginger if needed, and slicing the chicken into bite-sized pieces. Don’t forget to whisk together the glaze using ¾ cup sweet chili sauce, ⅓ cup low sodium soy sauce, ¼ cup brown sugar, 2 tablespoons sriracha, 3 teaspoons minced garlic, ¼ cup rice vinegar, 3 tablespoons fish sauce, 1 tablespoon lemongrass paste if you have it, 1 tablespoon fresh lime juice, and 2 tablespoons sesame oil.

2-Second: for the pickled vegetables, combine ½ cup rice vinegar, ½ teaspoon salt, 1 tablespoon sugar, 1 teaspoon crushed red pepper flakes, 2 teaspoons minced garlic, ½ cup shredded carrots, and ½ cup sliced cucumber in a jar. Shake it well and pop it in the fridge for at least an hour or overnight for the best crunch.

3-Third: divide the glaze into two parts. Boil one half for about 5 minutes to thicken it up, then let it cool. Keep the other half for cooking the chicken.

4-Fourth: heat your skillet over medium heat and mix the chicken with the reserved glaze. Cook for 5-8 minutes per side until it’s done, then brush on the thickened glaze for that glossy finish.

5-Fifth: if you prefer grilling, marinate the chicken in the reserved glaze for 30 minutes first. Grill over medium-low heat for 5-8 minutes per side, discard any excess marinade, and finish with the thickened glaze.

6-Sixth: serve it all over cooked white rice with those pickled veggies on top. It’s a complete meal that’s ready in no time, perfect for busy nights.