Bang Bang Chicken Bowl
This easy recipe combines a perfect blend of flavors and textures, making it a delightful dish for beginner cooks.
Ingredients
Main Ingredients
- 1 lb Chicken Breast Opt for fresh, high-quality chicken for the best flavor. Substitute with tofu for a vegetarian option.
- 2 cups Cooked Rice or Quinoa Use brown rice for added fiber or cauliflower rice for a low-carb option.
- 1 cup Shredded Carrots They add crunch and color.
- 1 cup Cucumber, sliced Fresh and refreshing.
- 1/4 cup Green Onions, sliced For garnish and a lovely onion flavor.
- 1 tsp Sesame Seeds To sprinkle on top for a nutty taste.
Bang Bang Sauce
- 1/2 cup Mayonnaise Use low-fat mayo for a healthier twist.
- 1/4 cup Sweet Chili Sauce This adds a sweet and spicy kick.
- 1 tbsp Sriracha Adjust the amount for desired heat.
Instructions
Preparation
- Start by dicing the chicken breast into bite-sized pieces. Season with salt and pepper.
- In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the chicken. Cook for about 8-10 minutes, stirring occasionally, until the chicken is golden and cooked through.
Sauce Preparation
- In a mixing bowl, combine the mayonnaise, sweet chili sauce, and Sriracha. Whisk until smooth, and adjust the spice level according to your preference.
Cooking Grain
- While the chicken is cooking, prepare your rice or quinoa according to package instructions.
Assembly
- Once the chicken is cooked, remove it from heat. In a large bowl, start layering your ingredients: a base of rice or quinoa, followed by the crispy chicken, shredded carrots, and cucumber slices.
- Drizzle the Bang Bang sauce generously over the top.
Finishing Touches
- Sprinkle sliced green onions and sesame seeds generously to add texture and extra flavor.
Notes
Leftover Bang Bang Chicken Bowl can be stored in an airtight container in the fridge for up to 3 days. Keep the sauce separate until you’re ready to eat to avoid sogginess. Reheat in a microwave or on a stovetop until warmed through.