Description
This Bang Bang Chicken Bowl is a vibrant, flavorful dish featuring crispy pan-fried chicken coated in a spicy mayo sauce, served over a bed of jasmine rice with fresh veggies like shredded lettuce, cucumber, and carrots. It’s a quick and easy meal perfect for lunch or dinner, with customizable protein options and a deliciously creamy, tangy sauce that packs a mild kick.
Ingredients
Scale
For the Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces (can substitute with shrimp or tofu)
- 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
- Prepare the Coating: In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in this mixture until they are evenly coated to ensure a crispy texture when cooked.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer. Cook for 5 to 7 minutes, turning occasionally so that each side becomes golden brown and the chicken is fully cooked through. Remove the chicken from the skillet and set aside to drain any excess oil.
- Mix the Sauce: In a small bowl, combine the mayonnaise, sweet chili sauce, and sriracha. Mix until smooth. Adjust the amount of sriracha based on your preferred spice level.
- Assemble the Bowl: Start with a base of cooked jasmine rice in each serving bowl. Layer the crispy chicken pieces on top, followed by the shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
- Add Finishing Touches: Drizzle the prepared spicy mayo sauce over the top of the assembled ingredients. Sprinkle sesame seeds on the bowl for garnish, if desired. Serve immediately for the best taste and texture.
Notes
- Store uneaten components separately in airtight containers in the refrigerator.
- Cooked chicken will keep well for up to 3 days.
- Fresh vegetables are best consumed within 1 to 2 days for optimal freshness.
- For a healthier option, substitute mayonnaise with plain Greek yogurt.
- Adjust the spiciness by varying the amount of sriracha in the sauce.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
