Description
A flavorful Bang Bang Chicken Bowl featuring crispy pan-fried chicken coated in a spicy mayo sauce, served over jasmine rice with fresh vegetables for a satisfying and vibrant meal perfect for quick dinners.
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 the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until they are evenly and thoroughly coated.
- Fry the Chicken: Heat the 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 them for 5 to 7 minutes, turning occasionally to ensure all sides are golden brown and the chicken is fully cooked. Remove the chicken from the skillet and set aside.
- Make the Bang Bang Sauce: In a small bowl, combine the mayonnaise, sweet chili sauce, and sriracha. Mix until smooth, adjusting the amount of sriracha based on your preferred spice level.
- Assemble the Bowls: Start by placing a base of cooked jasmine rice in each bowl. Top the rice with the fried chicken, shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
- Add the Sauce and Garnish: Drizzle the prepared spicy mayo sauce over the assembled ingredients. Finish by sprinkling sesame seeds over the top if desired. Serve the bowls immediately for the best flavor and texture.
Notes
- Store uneaten components separately in airtight containers in the refrigerator.
- Cooked chicken will keep well for up to 3 days.
- Fresh vegetables are best consumed within 1 to 2 days for optimal freshness and texture.
- Can substitute chicken with shrimp or tofu for a different protein option.
- For a healthier sauce alternative, use non-fat mayonnaise or plain Greek yogurt.
- Try swapping jasmine rice for brown rice or quinoa for a different grain option.
Nutrition
- Serving Size: 1 bowl (approximately)
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
