Description
A flavorful and colorful bowl featuring crispy chicken, creamy Bang Bang sauce, and fresh vegetables served over rice.
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
- 1 tbsp sesame seeds (optional, for garnish)
- ¼ cup fresh cilantro leaves (optional, for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken with salt and pepper, then add to the skillet and cook until golden and cooked through, about 6–8 minutes. Remove from heat.
- In a mixing bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and minced garlic to create the Bang Bang sauce.
- Drizzle half of the Bang Bang sauce over the cooked chicken and toss gently to coat.
- Divide the cooked rice among four bowls and top with the chicken mixture, followed by shredded carrots, cucumber slices, red cabbage, and green onions.
- Drizzle with remaining Bang Bang sauce and garnish with sesame seeds and cilantro if desired. Serve immediately.
Notes
Ensure chicken pieces are uniform for even cooking. Adjust spice level by controlling sriracha amount.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg