Name: Bang Bang Chicken Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian Fusion
Ingredients: 2 cups cooked jasmine rice or cauliflower rice for a low-carb version; 2 boneless, skinless chicken breasts, sliced into strips; Salt and pepper to taste; 1/2 cup cornstarch or arrowroot powder (for gluten-free); 2 tbsp sesame oil or vegetable oil; 1/4 cup mayonnaise; 2 tbsp sweet chili sauce; 1 tbsp sriracha (adjust to taste); 1 small cucumber, sliced; 1 cup shredded carrots; 1/2 cup chopped green onions; Optional: chopped cilantro and toasted sesame seeds for garnish

Description

Enjoy a vibrant and flavorful Summer Delight with the Bang Bang Chicken Bowl, featuring crispy chicken, fresh vegetables, and a spicy mayo sauce perfect for hot days. This healthy, quick, and easy dinner recipe combines protein, crunchy vegetables, and bold flavors to satisfy your taste buds and keep you energized during summer evenings.

Ingredients

Scale

2 cups cooked jasmine rice or cauliflower rice for a low-carb version
2 boneless, skinless chicken breasts, sliced into strips
Salt and pepper to taste
1/2 cup cornstarch or arrowroot powder (for gluten-free)
2 tbsp sesame oil or vegetable oil
1/4 cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust to taste)
1 small cucumber, sliced
1 cup shredded carrots
1/2 cup chopped green onions
Optional: chopped cilantro and toasted sesame seeds for garnish

Cook Mode Prevent your screen from going dark

Instructions

Season the chicken strips with salt and pepper, then coat them evenly with cornstarch. Heat the oil in a skillet or air fryer and fry or air fry the chicken until golden and cooked through, about 5-7 minutes. Drain on paper towels.
In a small bowl, mix mayonnaise, sweet chili sauce, and sriracha until smooth. For a healthier option, substitute Greek yogurt for mayonnaise.
Layer cooked rice in your bowl, top with crispy chicken, sliced cucumber, shredded carrots, and chopped green onions. Drizzle generously with the spicy mayo sauce. Garnish with cilantro and toasted sesame seeds if desired.

Notes

Use cauliflower rice for a low-carb option.
Adjust sriracha amount for desired spice level.
Make ahead: Prepare the chicken and toppings in advance, assemble before serving.
Store leftovers in airtight containers in the refrigerator for up to 2 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Frying, Assembling
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 bowl (about 375g)
Calories: 450 Kcal
Sugar: 9g
Sodium: 820mg
Fat: 21g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 5g
Protein: 24g
Cholesterol: 75mg