Description
Savor a delicious Bang Bang Chicken Bowl with tender chicken, vibrant vegetables, and a creamy, spicy sauce. Perfect for a quick weeknight dinner or meal prep, this dish is both satisfying and flavorful!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup cooked jasmine rice
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1 red bell pepper, sliced
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- Salt and pepper to taste
- 1 tablespoon vegetable oil (for cooking)
- Sesame seeds (for garnish)
Instructions
- Trim any excess fat from the chicken breasts and season with salt and pepper on both sides.
- Heat vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
- In a medium bowl, combine mayonnaise, sweet chili sauce, sriracha, soy sauce, and rice vinegar. Whisk until smooth.
- Taste and adjust the sriracha for desired spiciness. Set aside.
- In the same skillet, add broccoli florets and sliced red bell pepper. Sauté over medium heat for 4-5 minutes until tender but crisp.
- Add shredded carrots and cook for an additional 2 minutes, stirring frequently. Remove from heat.
- In a large bowl or individual serving bowls, add a scoop of cooked jasmine rice as the base.
- Layer sautéed vegetables over the rice, followed by sliced chicken.
- Drizzle Bang Bang sauce generously over the top.
- Garnish with chopped green onions, cilantro, and sesame seeds.
Notes
- Serve immediately while warm, with extra Bang Bang sauce on the side if desired.
- This dish pairs well with a cucumber salad or crispy spring rolls for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes