Sweet Heat Chicken Tempura Bowls

In a second small bowl, combine mayonnaise, jam, Sriracha, half the garlic powder, 1 tsp water (2 tsp for 4 servings), and a pinch of salt.

Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened, 1 minute.

Add rice, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes.

Keep covered off heat until ready to serve.

While rice cooks, cut broccoli into 1-inch pieces if necessary. Toss on a baking sheet with a drizzle of oil, half the sesame seeds (save the rest for serving), salt, and pepper.

Roast on top rack until golden brown and crispy, 15-20 minutes.

Carefully toss with half the scallion greens.

Meanwhile, rinse shrimp* under cold water; pat very dry with paper towels. Season with salt.

In a large bowl, combine tempura mix, remaining garlic powder, ⅓ cup cold water (⅔ cup for 4 servings), and salt (we used ½ tsp; 1 tsp for 4). TIP: If needed, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

Stir shrimp into batter until fully coated.

Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat.

Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated shrimp in a single layer. Cook until golden brown and cooked through, 2-3 minutes on the first side and 1-2 minutes on the second side.

Using a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt and pepper.