Description
A flavorful rice bowl featuring tender chicken tossed in a creamy sweet-spicy bang bang sauce with fresh vegetables and fluffy rice.
Ingredients
1 pound (450 g) boneless skinless chicken breast, cut into bite-sized pieces
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons olive oil
½ cup (120 g) mayonnaise
¼ cup (60 ml) sweet chili sauce
1 tablespoon honey (21 g)
1 teaspoon hot sauce
1 teaspoon lime juice (5 ml)
3 cups cooked jasmine rice (540 g cooked)
1 cup shredded purple cabbage (70 g)
1 cup shredded carrots (110 g)
1 cucumber sliced (150 g)
½ avocado sliced (75 g)
2 tablespoons chopped green onions (15 g)
1 teaspoon sesame seeds
Instructions
In a bowl whisk together mayonnaise, sweet chili sauce, honey, hot sauce, and lime juice to make the bang bang sauce.
In another bowl combine chicken pieces with garlic powder, onion powder, paprika, salt, pepper, and cornstarch until evenly coated.
Heat olive oil in a skillet over medium-high heat. Cook chicken for 6–8 minutes until golden and cooked through.
Toss the cooked chicken with half of the bang bang sauce.
Divide cooked rice into bowls. Add chicken, cabbage, carrots, cucumber, and avocado.
Drizzle remaining sauce on top and garnish with green onions and sesame seeds.
Notes
Use freshly cooked rice for the best texture.
Adjust the spice level by increasing or decreasing the hot sauce.
The sauce can be prepared up to 3 days in advance and stored in the refrigerator.
For meal prep, store sauce separately and drizzle before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes