Description
This Bang Bang Chicken Bowl is a vibrant and flavorful dish featuring crispy pan-fried chicken coated in a spicy, creamy sauce, served over a bed of fragrant jasmine rice with fresh, crunchy vegetables. It’s a perfect balance of textures and flavors, customizable with shrimp or tofu, and ideal for a quick, satisfying meal.
Ingredients
Scale
For the Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces (can substitute with shrimp or tofu for variations)
- 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 Chicken Coating: In a large bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until they are evenly and well coated.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the coated chicken pieces in a single layer. Cook for 5-7 minutes, turning occasionally to ensure all sides are golden brown and the chicken is cooked through. Remove from heat and set aside.
- Make the Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until the mixture is smooth and blended. Adjust the amount of sriracha to achieve your preferred spice level.
- Assemble the Bowl: Begin with a base of cooked jasmine rice in each serving bowl. Arrange the cooked chicken evenly on top, then add shredded lettuce, diced cucumber, shredded carrots, and chopped green onions as toppings.
- Finish and Serve: Drizzle the prepared spicy mayo sauce over the assembled bowls. Garnish with sesame seeds if desired, and serve immediately while the chicken is warm and the vegetables are fresh.
Notes
- Store uneaten components separately in airtight containers in the refrigerator to maintain freshness.
- Cooked chicken can be refrigerated and consumed within 3 days.
- Fresh vegetables are best consumed within 1-2 days for optimal texture and flavor.
- Feel free to substitute the chicken with shrimp or tofu for a different take on the recipe.
- Adjust the sriracha in the sauce to suit your preferred heat level.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of the recipe)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
