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Bang Bang Chicken Bowl

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A flavorful Bang Bang Chicken Bowl featuring crispy chicken, fresh veggies, and a spicy mayo sauce over jasmine rice, perfect for weeknight dinners.

Ingredients

  • 2 cups cooked jasmine rice
  • 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
  • 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
  • 1/2 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha (adjust to taste)
  • 1 cup shredded lettuce
  • 1 cup diced cucumber
  • 1/2 cup shredded carrots
  • 1/4 cup chopped green onions
  • Sesame seeds for garnish (optional)

Instructions

  1. In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until well coated.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the coated chicken pieces in a single layer. Cook for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove from heat and set aside.
  3. In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the sriracha to your desired spice level.
  4. 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.
  5. Drizzle the spicy mayo sauce over the top and sprinkle with sesame seeds if desired. Serve immediately.

Notes

If you have leftovers, store in an airtight container in the fridge for up to three days. Freeze assembled bowls before drizzling the sauce, and thaw completely before reheating.

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