Bang Bang Chicken Bowl: A Vibrant, Flavor-Packed Dinner
A vibrant and tasty dish that combines crispy chicken with a creamy, spicy sauce over fluffy jasmine rice, making it perfect for busy families.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Pan-fry / Assembly
- Cuisine: Asian
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces (can substitute with shrimp or tofu)
- ½ cup cornstarch
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ cup vegetable oil for frying
- 2 cups cooked jasmine rice (or brown rice/quinoa)
- 1 cup shredded lettuce
- 1 cup diced cucumber
- ½ cup shredded carrots
- ¼ cup chopped green onions
- Sesame seeds for garnish (optional)
- ½ cup mayonnaise (or non-fat mayo/Greek yogurt)
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha, adjust to taste
Instructions
- In a large bowl, combine cornstarch, salt, pepper, garlic powder, and paprika. Toss chicken until coated.
- Heat vegetable oil in a skillet over medium-high. Fry chicken 5-7 minutes, turning until golden and cooked through. Set aside.
- Mix mayonnaise, sweet chili sauce, and sriracha in a small bowl. Adjust spice to taste.
- Assemble bowls: start with jasmine rice, then top with chicken, lettuce, cucumber, carrots, and green onions.
- Drizzle sauce over top and sprinkle with sesame seeds. Serve immediately.
Notes
- Store uneaten components in airtight containers in the fridge. Chicken lasts up to 3 days; vegetables best consumed within 1-2 days.