Effortless Bang Bang Chicken Bowl (Print Version)
# Ingredients:
→ Chicken and Rice
01 -
450 g boneless, skinless chicken breast
02 -
250 g cooked rice (white, brown, or cauliflower)
03 -
30 ml olive oil
04 -
Freshly ground black pepper, to taste
05 -
Salt, to taste
→ Vegetables
06 -
120 g mixed veggies like broccoli, carrots, or bell peppers, chopped up
→ Bang Bang Sauce
07 -
120 ml mayo
08 -
30 ml sriracha
09 -
15 ml honey
10 -
3 g garlic powder
11 -
5 ml fresh lime juice
# Instructions:
01 -
Take your pan off the burner. Spoon the bang bang sauce over the chicken and veggies, stir gently, and make sure everything's coated. Dish it up on your hot rice. Try a bit of sriracha on top or toss on some green onions if you want it jazzed up.
02 -
Toss the chopped vegetables in with the chicken in the same pan. Let them cook for 2 or 3 minutes, just enough to keep them a bit crisp.
03 -
Mix together mayo, sriracha, honey, garlic powder, and lime juice in a small bowl. Stir until it looks totally smooth. Taste it and tweak with a bit more honey or hot sauce, depending on your mood.
04 -
Pour olive oil into a big pan and heat it up over medium-high. Add those chicken cubes and stir every now and then for about 6 to 8 minutes. You want them golden and cooked through—aim for 74°C inside.
05 -
Cut the chicken into small cubes. Sprinkle on salt and black pepper so every bit gets some flavor.
06 -
Make the rice following what it says on the bag in a pot or rice cooker. Keep it warm till you're ready to eat.
# Notes:
01 -
Use a digital thermometer to check that your chicken hits at least 74°C inside.
02 -
Don’t overcook your veggies—leaving them a little crunchy helps them keep flavor and nutrition.
03 -
Go easy or hard on sriracha in the sauce, depending on how spicy you feel.
04 -
Trade in cauliflower rice if you want fewer carbs.
05 -
Sprinkle on some sesame seeds or chopped green onions for more taste and a nice look.