Description
A delicious and filling Bang Bang Chicken Bowl featuring crispy chicken, creamy sweet-spicy sauce, rice, and crunchy veggies, perfect for meal prep.
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 both work)
- 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 of oil in a large nonstick skillet over medium-high heat. Add chicken in a single layer and cook until golden and cooked through.
- In a large bowl, whisk 1 Tbsp mayo with honey, sweet chili sauce, hot sauce, garlic, and salt. Reserve 1/4 cup of this sauce for drizzling.
- Transfer chicken to paper towels briefly to absorb excess oil, then toss with the remaining sauce until glossy.
- Add 1 Tbsp oil to the skillet, sauté carrots until tender, then add cabbage and seasonings, and cook until softened but still crisp.
- Assemble bowls with rice, cucumber, veggies, and bang bang chicken. Drizzle with reserved creamy sauce and top with green onion and sesame seeds if desired.
Notes
For meal prep, store components separately to maintain crispiness. Adjust honey for less sweetness if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian