Prepare the 1 cup uncooked white rice according to the package directions; keep warm while you make the stir-fry.

Place the 1 pound cubed boneless, skinless chicken breast into a large resealable plastic bag. Add 2 teaspoons of the ground coriander, seal the bag, and shake or massage until the chicken is evenly coated. Set the bag aside.

Heat 2 tablespoons olive oil in a very large wok or frying pan over medium-high heat.

Add the remaining 2 teaspoons ground coriander and 1 teaspoon minced fresh ginger to the hot oil. Cook, stirring, until fragrant and slightly golden, about 30 seconds to 1 minute.

Add the coated chicken to the pan in a single layer as much as possible. Cook, stirring or turning pieces occasionally, until the chicken is lightly golden and cooked through (no pink inside), about 6–10 minutes total depending on piece size.

Reduce the heat to medium. Add 2 chopped portobello mushrooms, 1 chopped red bell pepper, and the stalk parts of the chopped bok choy (reserving the leafy parts). Cook, stirring, until the vegetables are tender, about 3–4 minutes.

Stir in the leafy parts of the bok choy, 1/2 cup + 2 tablespoons reduced-sodium chicken broth, 1/2 cup coconut aminos, 2 tablespoons coconut sugar, and 1 teaspoon sriracha (if using). Increase heat to bring the mixture to a boil, then boil for 1 minute so the coconut sugar dissolves and the sauce slightly thickens.

Taste the sauce and adjust only with the ingredients listed if desired (for more heat, add additional sriracha from the optional garnish). Remove the pan from heat.

Divide the cooked rice among 4 plates. Spoon the chicken and vegetable mixture evenly over the rice, making sure to distribute the sauce so it soaks into the rice.

Garnish each plate with lime wedges, 1/4 cup finely chopped Thai basil (divided), toasted sesame seeds (if desired), and additional sriracha (if desired). Serve immediately.