Description
These flavorful chicken and rice bowls are a tasty and fast dinner option. This colorful bowl is loaded with bang bang sauce coated chicken pieces and fresh vegetables.
Ingredients
Scale
- 2 lbs chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 1/4 cup sweet Thai chili sauce
- 2 tsp sriracha
- 1 tsp rice vinegar
- salt and pepper (to taste)
- 4 cups white rice (COOKED, and warm)
- 2 cups red cabbage (thinly sliced)
- 1 cup carrots (shredded)
- 1 cucumber (thinly sliced and cut into fourths)
- 2 large avocados (peeled and chopped)
- cilantro (finely chopped, for topping)
- sesame seeds (optional, for garnish)
Instructions
- Season the chicken with the paprika, garlic, salt and pepper. Place a skillet over medium heat. Add the oil, once shimmering add the chicken. Cook chicken, about 10 minutes, rotating halfway through, until golden brown and internal temp reaches 165. Transfer the chicken to a cutting board and chop the chicken into 1” bite size pieces.
- Make your bang bang sauce. In a small bowl, whisk together the mayo, sweet chili sauce, sriracha, and rice vinegar. Taste your sauce, and add salt and pepper as desired.
- Return the chopped chicken pieces back to the warm skillet and add 1/2 cup of bang bang sauce. Stir to coat.
- Assemble the bowls: makes 4. To each bowl add 1 cup of rice, 1/2 c cabbage, 1/4 c carrots. Evenly distribute the cucumber, avocado and bang bang chicken. Top with cilantro and sesame seeds. Drizzle additional bang bang sauce overtop, if desired. Enjoy warm.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 732
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 56 g
- Cholesterol: 120 mg
Keywords: Bang Bang Chicken Bowls