Bring a small pot with rice and 11/2 cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.

Remove from burner. Set aside covered.

While rice cooks, roast broccoli.

Cut broccoli into bite-sized pieces.

Place broccoli on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

Spread into a single layer. Roast in hot oven until tender, 14-16 minutes.

While broccoli roasts, batter chicken.

Add canola oil to a medium non-stick pan and place over medium heat. Let oil heat, 5 minutes.

While oil heats, pat diced chicken dry, and season with a pinch of salt.

Combine tempura mix, 1/4 cup cold water, and a pinch of salt and pepper in a mixing bowl. Stir until a batter forms, like a thin pancake batter. If too thick, add cold water, 1 Tbsp. at a time, until desired consistency is reached.

Add chicken pieces to batter and coat evenly.

Combine orange sauce and Sriracha (to taste) in another mixing bowl.

Test oil temperature by adding a drop of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool.

Working in batches, carefully add chicken pieces to hot oil and cook until golden brown on two sides and pieces reach a minimum internal temperature of 165 degrees, 1-3 minutes per side.

Remove chicken to bowl with sauce and coat evenly.

Plate dish as pictured on front of card, combining chicken and broccoli and placing on rice. Drizzle with any remaining orange-Sriracha sauce. Alternatively, plate chicken and broccoli separately. Bon appétit!