Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 2 tablespoons cornstarch or arrowroot powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt and black pepper
- 1 tablespoon avocado oil or olive oil
- 1/4 cup plain non-fat Greek yogurt
- 2 tablespoons light mayonnaise
- 3 tablespoons Thai sweet chili sauce
- 1–2 tablespoons Sriracha (adjust to heat preference)
- 1 teaspoon honey (optional)
- 4 cups shredded green and red cabbage (or a pre-mixed slaw bag)
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1/2 teaspoon sesame oil
Instructions
- Start by patting your chicken breast cubes dry with a paper towel. In a large bowl, toss the chicken with cornstarch, garlic powder, salt, and pepper until each piece is lightly coated. In a separate small bowl, whisk together the Greek yogurt, light mayonnaise, sweet chili sauce, Sriracha, and honey. Set the sauce aside so the flavors can meld while you cook the chicken.
- Heat the avocado oil in a large non-stick skillet over medium-high heat. Once the pan is hot, add the chicken in a single layer. Do not overcrowd the pan; cook in two batches if necessary. Let the chicken sear undisturbed for 3-4 minutes to develop a golden crust, then flip and cook for another 3-4 minutes until the internal temperature reaches 165°F. Remove the pan from heat and let the chicken rest for a minute.
- While the chicken is cooking, combine the shredded cabbage, carrots, and cilantro in a large mixing bowl. Whisk together the rice vinegar, lime juice, and sesame oil, then pour the dressing over the vegetables. Toss thoroughly to ensure the cabbage is well-coated. This slaw provides the essential crunch and acidity to balance the creamy chicken.
- Transfer the cooked chicken to a large clean bowl. Pour the Bang Bang sauce over the warm chicken and toss gently until every piece is smothered in the spicy glaze. Divide the cabbage slaw into four bowls and top each with a generous portion of the Bang Bang chicken. Garnish with extra green onions or sesame seeds if desired.
- Cook Time: 30 minutes