Description
A delicious bowl featuring seasoned chicken, a creamy spicy Bang Bang sauce, and crunchy vegetables served over rice.
Ingredients
- 1 ¼ cups mayonnaise
- ⅔ cup Thai sweet chili sauce
- 2 tablespoons honey
- 2 teaspoons Sriracha (or more for extra heat)
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups prepared white rice (or brown rice)
- 2 cups red cabbage, thinly sliced
- 1 large carrot, julienned
- 1 medium cucumber, halved and sliced
- 1 large avocado, thinly sliced
- Fresh cilantro, chopped for garnish
- Sesame seeds for garnish
Instructions
- Prepare the Bang Bang Sauce: In a medium bowl, combine mayonnaise, sweet chili sauce, honey, and Sriracha. Stir well and set aside.
- Season the Chicken: In a large bowl, mix vegetable oil, paprika, garlic powder, salt, and black pepper. Add the chicken breast cubes and toss them to coat evenly.
- Cook the Chicken: For the air fryer, place the chicken cubes in a single layer in the air fryer basket. Air fry at 400°F for 11-12 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F. For skillet instructions, heat oil in a large skillet over medium-high heat, add the seasoned chicken, and cook for 8-10 minutes, flipping halfway until golden brown and cooked through.
- Coat the Chicken: Once cooked, transfer the chicken to a bowl and mix in ½ cup of the Bang Bang sauce.
- Assemble the Bowls: Divide the rice into four bowls, top each with red cabbage, carrots, cucumbers, and avocado slices. Add the coated Bang Bang chicken on top, drizzle with remaining sauce, and garnish with cilantro and sesame seeds.
Notes
Store leftovers in an airtight container for up to 3-4 days. For best texture, store sauce separately. Can make spicy by adjusting Sriracha amount.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Frying / Skillet
- Cuisine: Asian