Description
Experience the vibrant textures and bold flavors of the Bang Bang Chicken Bowl, featuring tender chicken and a luscious creamy sauce. This customizable dish is perfect for busy weeknights or impressing friends and family with minimal effort.
Ingredients
- Boneless, skinless chicken breasts
- Mayonnaise
- Sweet chili sauce
- Sriracha
- Jasmine or brown rice
- Cucumbers
- Carrots
- Bell peppers
- Green onions
- Sesame seeds
- Chopped cilantro
- Crushed peanuts
Instructions
- Begin by seasoning the chicken breasts with salt and pepper. Heat a tablespoon of oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes on each side or until golden brown and cooked through. Remove from heat and let it rest before slicing.
- In a mixing bowl, combine ½ cup mayonnaise, ¼ cup sweet chili sauce, and 1-2 tablespoons of sriracha, depending on how spicy you like it. Mix well until smooth.
- While the chicken is cooking, prepare your rice according to package instructions. For added flavor, cook it in chicken broth instead of water.
- While everything is cooking, chop your chosen vegetables. I like to julienne the carrots and slice the cucumbers thinly for a fresh crunch.
- Start with a generous scoop of rice as your base. Top it with sliced chicken, a drizzle of Bang Bang sauce, and a colorful array of fresh veggies.
- Finish off with chopped green onions, sesame seeds, and any other garnishes you fancy, like cilantro or peanuts.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: For added flavor, marinate the chicken in a mixture of soy sauce, garlic, and ginger for at least 30 minutes before cooking. Adjust the sriracha in your sauce to match your heat preference. This bowl is perfect for meal prepping; cook extra chicken and rice, and store them separately to assemble fresh bowls throughout the week.