Description
A delicious Bang Bang Chicken Bowl with crispy chicken, creamy sweet-spicy sauce, rice, and crunchy veggies, perfect for a meal-prep dinner.
Ingredients
- 1/4 cup tapioca starch (or potato starch / cornstarch)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1 1/2 lb boneless skinless chicken breasts, cubed
- 2 Tbsp avocado oil (or olive oil)
- 3 Tbsp mayo (avocado mayo or regular), divided
- 1/3 cup honey
- 3 Tbsp sweet chili sauce
- 1–2 Tbsp hot sauce (Frank’s or sriracha)
- 2 tsp minced garlic
- 1/2 tsp salt
- 1 Tbsp avocado oil
- 1 1/2 cups sliced carrots
- 2 cups sliced red cabbage
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups cooked jasmine rice
- 1 medium cucumber, sliced
- Lime juice, to taste
- 1 green onion stalk, chopped (optional)
- Black sesame seeds (optional)
Instructions
- In a bowl, mix starch, garlic powder, salt, pepper, and paprika. Add cubed chicken and toss until coated.
- Heat 2 Tbsp oil in a skillet over medium-high. Add chicken in a single layer; cook undisturbed until browned, then flip and continue cooking until cooked through.
- In a bowl, whisk 1 Tbsp mayo with honey, sweet chili sauce, hot sauce, garlic, and salt. Reserve ~1/4 cup sauce for drizzling.
- Optional: Transfer cooked chicken to paper towel to wick oil, then toss in the sauce until coated.
- Add 1 Tbsp oil to the skillet, sauté carrots until tender, then add cabbage and seasonings, cooking until softened yet crisp.
- Divide rice and cucumber into bowls, then layer with veggies and Bang Bang chicken.
- Whisk reserved sauce with remaining mayo, drizzle over bowls, and top with green onion and sesame seeds if desired.
Notes
For a less sweet version, reduce honey and adjust to taste. Keep components separate for meal prep to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Asian