Description

A vibrant and spicy chicken bowl featuring crispy chicken tossed in a creamy, flavorful bang bang sauce, served over a bed of fresh veggies and jasmine rice for a satisfying meal.

Ingredients

2 boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 eggs, beaten

1 tablespoon vegetable oil

2 cups cooked jasmine rice

1 cup shredded cabbage

1/2 cup shredded carrots

1/2 cucumber, sliced

2 green onions, sliced

Sesame seeds for garnish

For the Bang Bang Sauce:

1/3 cup mayonnaise

2 tablespoons sweet chili sauce

1 tablespoon sriracha (adjust to taste)

1 teaspoon honey

1 teaspoon rice vinegar

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Instructions

Prepare the bang bang sauce by whisking together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl. Set aside.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Dip each chicken piece first in flour, then in egg, and finally coat with panko breadcrumbs.
Heat vegetable oil in a large skillet over medium heat. Add chicken pieces and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove from heat and set aside.
Toss the cooked chicken in the prepared bang bang sauce until fully coated.
Assemble bowls by dividing jasmine rice evenly into serving bowls. Top with shredded cabbage, carrots, cucumber slices, and bang bang chicken.
Garnish with sliced green onions and sesame seeds. Serve immediately.

Notes

Vegetables can be swapped with bell peppers, snap peas, or edamame based on preference.

For a lighter version, bake the breaded chicken instead of frying to reduce oil usage.

Swap mayonnaise with Greek yogurt in the sauce for a tangier, lower-fat option.

To make it vegetarian, substitute chicken with tofu or cauliflower florets.

Store leftovers in an airtight container in the fridge up to 2 days; reheat chicken separately in a skillet to keep it crispy.

The sauce can be stored separately to avoid sogginess.

Use gluten-free breadcrumbs and flour to make this recipe gluten-free.

For a vegan option, replace chicken with crispy tofu or tempeh and use vegan mayo.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Pan-frying
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 8g
Sodium: 700mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 5g
Protein: 35g
Cholesterol: 90mg