Description
A delightful bowl of tender chicken in a creamy, spicy sauce accompanied by fresh vegetables, perfect for a satisfying meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs
- 4–6 cups water or non-alcoholic chicken broth
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1–2 tablespoons Sriracha
- 1 tablespoon non-alcoholic rice vinegar
- 1 teaspoon sesame oil
- 1 cup jasmine or sushi rice
- 1 cucumber, julienned or thinly sliced
- 1 cup shredded carrots
- 1 cup green edamame, shelled
- 2 spring onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons toasted sesame seeds
Instructions
- Bring 4-6 cups of water or broth to a simmer and poach the chicken for 12-18 minutes.
- Remove the cooked chicken and let it cool before shredding.
- Rinse 1 cup of rice until the water runs clear, then cook it in 1.5 cups of water for 15 minutes.
- Whisk together the mayonnaise, sweet chili sauce, Sriracha, rice vinegar, and sesame oil for the sauce.
- Prepare the vegetables by slicing the cucumber, carrots, and scallions.
- Divide the rice among bowls, layer with shredded chicken and vegetables.
- Drizzle with the Bang Bang sauce and garnish with sesame seeds and cilantro.
- Serve immediately and enjoy!
Notes
Make-ahead: Prepare chicken and sauce a day prior for freshness. Customize vegetables according to preference.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg