Description
A vibrant and flavorful dish featuring succulent chicken coated in a creamy, spicy Bang Bang sauce, served over fluffy rice and topped with fresh vegetables.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup mayonnaise
- 3 tbsp sweet chili sauce
- 1–2 tsp sriracha (adjust to taste)
- 1 tsp honey (optional)
- 1 clove garlic, minced
- 2 cups cooked white or brown rice
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1 cup red cabbage, shredded
- 2 green onions, sliced
- Sesame seeds (optional, for garnish)
- Fresh cilantro (optional, for garnish)
Instructions
- Heat olive oil in a skillet over medium heat. Season the chicken with salt and pepper, then add it to the skillet. Sauté for about 6–8 minutes, cooking until the chicken turns golden brown and is fully cooked.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha (adjust according to your taste), honey, and minced garlic until well combined.
- Drizzle half of the homemade Bang Bang sauce over the cooked chicken, tossing to coat it evenly.
- Begin with a base of rice in serving bowls. Top with the coated chicken, followed by a colorful bouquet of shredded carrots, cucumber slices, shredded red cabbage, and sliced green onions.
- Drizzle the remaining Bang Bang sauce over the assembled bowls.
- Sprinkle sesame seeds and fresh cilantro, if desired, and serve immediately.
Notes
You can prepare the Bang Bang sauce in advance and store it in the fridge for up to a week. Customize with your favorite veggies or proteins.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 70mg