Description
A colorful and flavorful dish featuring tender chicken, fresh vegetables, and a creamy, spicy bang bang sauce.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha sauce
- 3 cups cooked rice (white, brown, or jasmine)
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/2 cup edamame, shelled and cooked
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 tablespoon sesame seeds
- Lime wedges, for garnish
Instructions
- Season the chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken for 6-8 minutes on each side until golden-brown and cooked through.
- Remove the chicken and let it rest before slicing.
- In a mixing bowl, whisk together mayonnaise, sweet chili sauce, and sriracha.
- Divide the cooked rice among bowls and top with sliced chicken.
- Add shredded carrots, cucumbers, edamame, and green onions.
- Drizzle the bang bang sauce over the top.
- Garnish with cilantro, sesame seeds, and lime wedges.
Notes
Prepare ingredients in advance for a quicker mealtime experience. Feel free to customize proteins and vegetables as desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg