Description
Spicy and creamy chicken bowls with a bang bang sauce, served over rice or veggies.
Ingredients
Scale
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha
- 1 tablespoon honey
- 2 cups cooked rice
- 1 cup shredded cabbage
- 1 carrot, julienned
- 2 green onions, sliced
Instructions
- In a bowl, toss chicken pieces with cornstarch, salt, and pepper until coated.
- Heat oil in a skillet over medium-high heat and fry chicken until golden and cooked through, about 5-7 minutes.
- In a separate bowl, mix mayonnaise, sweet chili sauce, sriracha, and honey to make the sauce.
- Toss the cooked chicken in the sauce until fully coated.
- Assemble bowls with rice, shredded cabbage, julienned carrot, and sauced chicken.
- Garnish with sliced green onions and serve immediately.
Notes
For a spicier version, add more sriracha. This recipe can be made gluten-free by using gluten-free soy sauce if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Asian-inspired
Nutrition
- Calories: 550
- Sugar: 10g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 30g