Name: Bang Bang Chicken Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
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)

Description

A delicious Bang Bang Chicken Bowl featuring crispy chicken, creamy sweet-spicy sauce, and fresh veggies, perfect for a weeknight meal.

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)

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Instructions

Season and coat the chicken: In a bowl, mix starch, garlic powder, salt, pepper, and paprika. Add cubed chicken and toss until lightly coated.
Pan-fry: Heat 2 Tbsp oil in a large nonstick skillet over medium-high. Add chicken in a single layer, let it cook undisturbed to brown, flip/stir, and cook until golden.
Make the sauce: In a large bowl, whisk 1 Tbsp mayo with honey, sweet chili sauce, hot sauce, garlic, and salt. Reserve ~1/4 cup of the sauce for drizzling.
Sauce the chicken: Transfer chicken briefly to paper towel to wick oil, then toss with the big sauce bowl until glossy.
Sauté veggies: Add 1 Tbsp oil to the skillet. Cook carrots until tender, then add cabbage and seasonings, sautéing until softened.
Build bowls: Divide rice and cucumber into bowls, adding lime juice. Top with veggies and Bang Bang chicken.
Finish: Whisk the reserved sauce with remaining 2 Tbsp mayo and drizzle over bowls. Top with green onion and sesame seeds if desired.

Notes

For meal prep, store components separately to maintain crispness. Adjust sweetness by reducing honey or adding lime juice.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Pan-Frying
Cuisine: Asian