Description
A quick and vibrant Asian-inspired bowl featuring tender, sautéed chicken and crisp vegetables coated in a creamy, spicy-sweet bang bang sauce, served over a bed of fluffy rice for a satisfying meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup cooked rice (white, brown, or cauliflower)
- 1 cup mixed vegetables (broccoli, bell peppers, carrots)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon lime juice
Instructions
- Cook rice according to package instructions and set aside.
- Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sauté chicken for 6-8 minutes until cooked through and golden brown.
- In a small bowl, whisk together mayonnaise, sriracha, honey, garlic powder, and lime juice to make the bang bang sauce.
- Add mixed vegetables to the skillet with the chicken and sauté for 2-3 minutes until tender-crisp.
- Remove skillet from heat and pour the sauce over the chicken and vegetables, stirring to coat evenly.
- Serve the chicken and vegetable mixture over the cooked rice. Garnish with additional sriracha or green onions if desired.
Notes
- For a spicier sauce, increase the sriracha; for milder, reduce it.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Use pre-cooked or frozen vegetables to save time.
- For a vegetarian version, substitute chicken with tofu or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg