Bang Bang Chicken Bowl

A quick and flavorful bowl featuring seared chicken, spicy mayo, and fresh veggies served over jasmine rice.

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian

Calories: 550

Ingredients Method Nutrition Notes

Ingredients

For the Chicken and Rice

2 cups cooked jasmine rice (about 1 cup uncooked)
1 lb boneless, skinless chicken breasts
1/4 cup mayonnaise Use low-fat for a lighter sauce.
2 tablespoons sweet chili sauce Can substitute with chili-garlic sauce and honey.
1 tablespoon sriracha Adjust to taste.
1 cup fresh veggies, sliced or chopped (bell peppers, cucumbers, carrots work well)
to taste Salt and pepper
Green onions, sliced for garnish

Method

Preparation

Rinse 1 cup uncooked jasmine rice until water runs clear. Cook according to package directions and keep warm. Fluff with a fork before serving.
Whisk 1/4 cup mayonnaise, 2 tablespoons sweet chili sauce, and 1 tablespoon sriracha in a small bowl until smooth. Taste and adjust sriracha for desired heat.
Pat chicken breasts dry and season both sides with salt and pepper. If uneven, pound to an even thickness.

Cooking

Heat a tablespoon of oil in a skillet over medium heat. Cook chicken for 6 to 7 minutes per side, or until thickest part reads 165°F. Remove from pan and let rest for 5 minutes.
Slice the chicken against the grain into even pieces for tenderness.

Assembly

Spoon jasmine rice into bowls, add sliced chicken and arrange fresh veggies.
Drizzle spicy mayo over each bowl and garnish with sliced green onions. Serve immediately.

Nutrition

Serving: 1Calories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 4gSodium: 600mgFiber: 3gSugar: 5g

Notes

Best served warm, with crispy veggies on one side for contrast. Can store leftovers up to 4 days in the fridge. For freezing, store sliced cooked chicken separately.

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