Bang Bang Chicken Bowl
A vibrant and tasty dish that combines crispy chicken with a creamy, spicy sauce over fluffy jasmine rice, making it a perfect meal for busy families.
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces Can substitute with shrimp or tofu for variations.
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup vegetable oil for frying Ensure oil is hot enough before adding chicken.
For the Rice and Toppings
- 2 cups cooked jasmine rice Can substitute jasmine rice for brown rice or quinoa.
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- sesame seeds to taste for garnish Optional
For the Sauce
- 1/2 cup mayonnaise Can use non-fat mayonnaise or plain Greek yogurt.
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha Adjust to taste.
Instructions
Preparation
- 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. When hot, add the coated chicken in a single layer. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove and set aside.
- In a small bowl, mix together mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the sriracha to your desired spice level.
Assembly
- To assemble the bowls, start with a base of jasmine rice. Top with the cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and green onions.
- Drizzle the spicy mayo sauce over the top and sprinkle with sesame seeds if desired. Serve immediately.
Notes
Store uneaten components in airtight containers in the fridge. Chicken lasts up to 3 days; vegetables best consumed within 1-2 days.