In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Halve, peel, and dice onion into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Roughly chop cashews. 

Open package of chicken* and drain off any excess liquid. In a medium bowl, combine chicken, cornstarch, garlic powder, a pinch of salt, and pepper; toss until thoroughly coated. 

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, undisturbed, until browned on one side, 3 minutes. Add onion and bell pepper; cook, stirring occasionally, until chicken is cooked through and veggies are browned and tender, 4-6 minutes.

Stir in orange sauce, stock concentrate, and 2 TBSP water (4 TBSP for 4 servings). Cook, stirring constantly, until chicken and veggies are thoroughly coated, 1-2 minutes. Taste and season with salt and pepper if desired. 

Fluff rice with a fork. Stir in 1 TBSP butter (2 TBSP for 4 servings).

Divide rice and chicken stir-fry between shallow bowls in separate sections. Sprinkle cashews over rice. Drizzle chicken stir-fry with as much Sriracha as you like. Serve.