Sriracha Chicken and Asparagus Rice Bowl

INGREDIENTS

2 tbsp

Sriracha sauce

1 tbsp

reduced sodium soy sauce

1 clove

garlic, minced or pressed

juice of 1 lime

1/2 lb

boneless, skinless chicken breast, cubed

1/2

dry (uncooked) brown basmati rice

1 tbsp

sesame oil

1 lb

fresh asparagus, trimmed and cut into 2" pieces

scallions (green onions) trimmed and thinly sliced

3 tbsp

chopped fresh cilantro