Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tablespoons cornstarch or arrowroot powder
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 cup cooked jasmine rice or brown rice
- 1 cup shredded lettuce or mixed greens
- 1/2 cup shredded carrots
- 1/2 cup chopped cucumbers
- Green onions and sesame seeds for garnish
For the signature sauce:
- 1/3 cup mayonnaise (or Greek yogurt)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha or hot sauce
- 1 teaspoon rice vinegar
- 1 teaspoon honey or maple syrup
Instructions
- Start by seasoning the chicken with salt, pepper, and coat it lightly with cornstarch or arrowroot powder. Marinate for 10-15 minutes if desired.
- Heat vegetable oil in a skillet over medium heat. Add the coated chicken pieces and cook for about 5-7 minutes per side until golden brown and cooked through. Slice into strips or bite-sized pieces.
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey to make the sauce. Adjust spiciness to taste.
- Place rice in serving bowls, then top with shredded lettuce, carrots, and cucumbers. Arrange chicken slices over the vegetables.
- Drizzle generously with the sauce and garnish with chopped green onions and sesame seeds. Serve immediately.
Notes
- For extra crunch, add chopped peanuts or fried shallots on top.
- Store leftovers in an airtight container in the fridge for up to 2 days. Keep the sauce separate to prevent sogginess.
- Reheat chicken and vegetables before serving, and add fresh sauce and garnishes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten-Free (if using gluten-free soy sauce)
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 10g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg