Description
A quick and flavorful bowl combining spicy-sweet bang bang sauce, crisp vegetables, and tender chicken served over rice.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups cooked rice (white or brown)
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 3 green onions, chopped
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha sauce (adjust for spice level)
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 2 tablespoons oil (for cooking)
- Sesame seeds (for garnishing)
Instructions
- Cut the chicken breasts into bite-sized pieces and season lightly with salt and pepper.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add the chicken and cook until golden and cooked through, about 5–7 minutes. Remove and set aside.
- In the same skillet, add broccoli, red bell pepper, and carrot. Sauté for about 3–5 minutes, until tender yet crisp.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and soy sauce until smooth.
- Return the chicken to the skillet, pour sauce over everything, and stir to coat. Warm through for 1–2 minutes.
- Spoon cooked rice into serving bowls as the base.
- Spoon chicken and vegetable mixture over the rice.
- Top with chopped green onions and a sprinkle of sesame seeds.
- Serve immediately and enjoy!
Notes
For a lighter sauce, use Greek yogurt or light mayo. Swap chicken breasts for thighs. Use tamari for gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian-American