Description
A delightful meal that combines tender chicken with a creamy and spicy sauce, served over rice and crunchy vegetables.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha sauce
- 3 cups cooked rice (white, brown, or jasmine)
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/2 cup edamame, shelled and cooked
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 tablespoon sesame seeds
- Lime wedges, for garnish
Instructions
- Season the chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes on each side until fully cooked and golden brown. Remove from the skillet and let rest before slicing into strips.
- In a separate bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until smooth to create the bang bang sauce.
- Divide cooked rice among four bowls. Top each with sliced chicken, shredded carrots, cucumber, edamame, and green onions. Drizzle with bang bang sauce and garnish with cilantro, sesame seeds, and lime wedges. Serve immediately.
Notes
This dish can be made with tofu for a vegetarian version, and leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg