Description
These Bang Bang Chicken Bowls are a delicious and satisfying meal featuring crispy chicken coated in a sweet and spicy sauce, served over rice with fresh vegetables. Perfect for a quick and flavorful dinner!
Ingredients
Scale
For the Chicken:
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha (optional for spice)
- 1 tablespoon honey
For Serving:
- 3 cups cooked white or brown rice
- 2 cups shredded lettuce
- 1 cup shredded carrots
- 1 cup cucumber, sliced
- 2 green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Coat the Chicken: In a medium bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken in batches and cook for 6 to 8 minutes, turning occasionally, until golden brown and cooked through.
- Make the Bang Bang Sauce: While the chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl until smooth.
- Toss the Chicken: Once the chicken is done, toss it in half of the bang bang sauce, reserving the rest for drizzling.
- Assemble the Bowls: To assemble the bowls, divide the rice among serving bowls. Top each with lettuce, carrots, cucumber, and crispy chicken. Drizzle with the remaining bang bang sauce and garnish with green onions and sesame seeds. Serve warm.
Notes
- For a lighter option, bake the chicken at 400°F (200°C) for 18 to 20 minutes instead of frying.
- You can also substitute quinoa or cauliflower rice for the base.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 14 g
- Sodium: 820 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 85 mg
