Description
This Bang Bang Chicken Bowl features crispy, flavorful fried chicken served over jasmine rice with fresh vegetables and a spicy, creamy mayo sauce. It’s a vibrant, satisfying dish perfect for a quick weeknight meal or casual lunch.
Ingredients
Scale
For the Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces (can substitute with shrimp or tofu)
- 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 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: In a large bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until well coated.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. When hot, add the coated chicken in a single layer. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove and set aside.
- Make the Sauce: In a small bowl, mix together mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the sriracha to your desired spice level.
- Assemble the Bowl: To assemble, start with a base of jasmine rice. Top with the cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and green onions.
- Finish and Serve: Drizzle the spicy mayo sauce over the top and sprinkle with sesame seeds if desired. Serve immediately for best flavor and texture.
Notes
- Store uneaten components in airtight containers in the refrigerator.
- Cooked chicken lasts up to 3 days when properly stored.
- Vegetables are best consumed within 1-2 days for freshness.
- For a healthier option, substitute brown rice or quinoa for jasmine rice.
- To reduce fat, consider using non-fat mayonnaise or plain Greek yogurt in the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
