Description
A delicious and spicy Bang Bang Chicken Bowl featuring crispy chicken, fresh vegetables, and a creamy sauce served over jasmine rice.
Ingredients
- 2 cups cooked jasmine rice
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 cup vegetable oil
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 cup shredded green cabbage
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1 tablespoon sesame seeds (optional)
Instructions
- In a large bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until well coated.
- Heat vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces in a single layer and cook for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove from heat.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the sriracha to your preferred spice level.
- To assemble the bowls, start with a base of cooked jasmine rice. Top with the cooked chicken, shredded cabbage, shredded carrots, and sliced green onions.
- Drizzle the bang bang sauce over the top and sprinkle with sesame seeds if using. Serve immediately.
Notes
- For a lighter version, substitute the mayonnaise with Greek yogurt.
- You can also add sliced avocado or diced cucumbers for extra freshness and crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg