In a small bowl, combine 2 tablespoons vegetable oil, Sriracha, cornstarch, soy sauce, honey, minced ginger, minced garlic, and chili powder. Whisk well until smooth. Add the chicken strips to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 30 minutes or up to 24 hours.

While the chicken marinates, cook the rice according to package instructions. Steam the tenderstem broccoli until tender. Set aside and keep warm.

Heat the remaining 1 tablespoon of vegetable oil in a cast iron or stainless steel skillet over medium-high heat until shimmering.

Using tongs, lift the chicken out of the marinade and place it in the hot skillet. Reserve the marinade. Saute the chicken for 5 to 10 minutes, turning occasionally, until golden and fully cooked (internal temperature should reach 165 degrees F or 74 degrees C).

Pour the reserved marinade into the skillet with the cooked chicken and simmer for about 2 minutes, allowing it to thicken into a shiny, sticky sauce.

Serve the chicken over steamed rice. Top with chopped peanuts, sliced green onions, and lime wedges. Add the steamed tenderstem broccoli on the side.