Simplified General Tso's Chicken and Veggie Rice Bowl

In a small bowl, combine honey, gluten-free soy sauce, Sriracha sauce, and minced garlic, and set aside. In another bowl, mix chicken pieces with cornstarch and 1 tbsp of the sauce mixture to coat the chicken.

Heat 1 tbsp canola oil in a large non-stick wok or skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for about 5 minutes, or until chicken is evenly browned. Remove the chicken from the pan and set aside.

In the same wok or skillet, add the remaining 2 tbsp canola oil. Then add the onion, carrot, and bell pepper, and stir-fry for 3 minutes or until lightly browned. Add the zucchini and snap peas, and cook for an additional 2 minutes.

Add the cooked chicken, remaining sauce, and cabbage to the pan, and cook for 3-4 minutes or until vegetables are crisp-tender and sauce has reduced.

Meanwhile, combine uncooked rice and water in a microwave-safe bowl, and microwave, covered, on high for 12-15 minutes, or until rice is cooked.

Serve the chicken and vegetable mixture over the cooked rice.