Ingredients
Scale
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/4 cup cornstarch or arrowroot powder
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to spice preference)
- 1 teaspoon rice vinegar
- 1 cup shredded carrots
- 1 cup chopped cucumber or bell peppers
- 2 cups cooked jasmine rice or noodles
- Fresh cilantro and scallions for garnish
Instructions
- In a bowl, toss chicken pieces with salt, pepper, and cornstarch until well coated.
- Heat oil in a skillet over medium-high heat. Fry chicken until golden and cooked through, about 5-7 minutes. Drain excess oil.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and rice vinegar to make the Bang Bang sauce.
- Toss the cooked chicken in the sauce until evenly coated.
- Assemble bowls with rice or noodles, topped with spicy chicken, shredded carrots, cucumber, and peppers. Garnish with cilantro and scallions.
Notes
- Adjust sriracha for desired spice level.
- Use Greek yogurt instead of mayonnaise for a healthier version.
- Serve immediately for best crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten-Free (use gluten-free cornstarch)
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 105 mg