Description
Savor the vibrant flavors of a Bang Bang Chicken Bowl, featuring tender chicken, sautéed vegetables, and a creamy, spicy sauce over jasmine rice. Perfect for a quick weeknight dinner or meal prep, this dish is sure to impress!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup cooked jasmine rice
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1 red bell pepper, sliced
- 2 green onions, chopped
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Trim any excess fat from the chicken breasts and season both sides with salt and pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing into bite-sized pieces.
- In a medium bowl, combine mayonnaise, sweet chili sauce, sriracha, garlic powder, and sesame oil. Whisk until smooth.
- Taste and adjust the sriracha according to your spice preference.
- In the same skillet, add more vegetable oil if needed and heat over medium heat.
- Add broccoli florets and sliced red bell pepper, sautéing for 3-4 minutes until tender but crisp.
- Add shredded carrots and sauté for another 2-3 minutes. Season with salt and pepper to taste.
- In a large bowl or individual serving bowls, add a scoop of cooked jasmine rice as the base.
- Layer the sautéed vegetables over the rice, followed by the sliced chicken.
- Drizzle the Bang Bang sauce generously over the top.
- Sprinkle with chopped green onions and sesame seeds for garnish.
Notes
- Serve immediately while warm, with extra Bang Bang sauce on the side if desired.
- This dish pairs well with a cucumber salad or pickled vegetables for a refreshing contrast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes