Description
A delicious, crispy chicken bowl topped with a creamy sweet-spicy sauce, served with rice and crunchy veggies. Perfect for a quick weeknight dinner or meal prep!
Ingredients
- 1/4 cup tapioca starch (or potato starch / cornstarch)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1 1/2 lb boneless skinless chicken breasts, cubed
- 2 Tbsp avocado oil (or olive oil)
- 3 Tbsp mayo (avocado mayo or regular), divided
- 1/3 cup honey
- 3 Tbsp sweet chili sauce
- 1–2 Tbsp hot sauce (Frank’s or sriracha both work)
- 2 tsp minced garlic
- 1/2 tsp salt
- 1 Tbsp avocado oil
- 1 1/2 cups sliced carrots
- 2 cups sliced red cabbage
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups cooked jasmine rice
- 1 medium cucumber, sliced
- Lime juice, to taste
- 1 green onion stalk, chopped (optional)
- Black sesame seeds (optional)
Instructions
- In a bowl, mix starch, garlic powder, salt, pepper, and paprika. Add cubed chicken and toss until every piece looks lightly coated.
- Heat 2 Tbsp oil in a large nonstick skillet over medium-high. Add chicken in a single layer and cook undisturbed to brown. Flip and cook until cooked through and golden.
- In a large bowl, whisk 1 Tbsp mayo with honey, sweet chili sauce, hot sauce, garlic, and salt. Reserve ~1/4 cup of this sauce for drizzling later.
- Transfer cooked chicken to a paper towel briefly to wick oil, then toss in the sauce until glossy and coated.
- Add 1 Tbsp oil to the same skillet. Sauté carrots until slightly tender, then add cabbage and seasonings, cooking until softened but crisp.
- Assemble bowls by dividing rice and cucumber. Top with veggies and bang bang chicken, finishing with the reserved sauce and optional toppings.
Notes
Keep sauce separate if storing for meal prep to maintain chicken’s crispiness. Adjust hot sauce to control the heat level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American