2 teaspoons rice vinegar (may sub white vinegar in a pinch)
1/2 – 1 teaspoon sriracha (depending on how spicy you want it)
1/2 teaspoon garlic powder
Boil or steam veggies til fork-tender. Set aside.
Slice the chicken breasts in half lengthwise and pound to even thickness. Sprinkle with salt and pepper to taste. Cook in a large, greased pan or skillet over medium heat 4-6 minutes on each side until cooked through. Dice and set aside.
Whisk all sauce ingredients together until smooth.
Assemble bowls with rice (or noodles) on the bottom, then top with veggies and chicken. Serve with bali island sauce and sprinkle with sesame seeds if desired.