Description
A delightful explosion of flavors that seamlessly combines tender chicken, colorful veggies, and a spicy, creamy sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cups cooked rice (white or brown)
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 3 green onions, chopped
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha sauce (adjust for spice level)
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 2 tablespoons oil (for cooking)
- Sesame seeds (for garnishing)
Instructions
- Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
- Heat oil in a skillet over medium heat. Cook the chicken pieces until golden brown and fully cooked, about 5-7 minutes. Remove and set aside.
- In the same skillet, add broccoli, red bell pepper, and carrot. Sauté for 3-5 minutes until tender yet still crisp.
- In a small bowl, mix together the mayonnaise, sweet chili sauce, Sriracha, and soy sauce until well combined.
- Return the cooked chicken to the skillet with the sautéed vegetables. Pour the sauce over everything and stir to coat evenly.
- In serving bowls, place a layer of cooked rice as the base.
- Spoon the chicken and vegetable mixture over the rice.
- Garnish each bowl with chopped green onions and a sprinkle of sesame seeds.
- Serve immediately and enjoy while fresh and hot!
Notes
For a healthier option, swap mayonnaise with Greek yogurt. Leftovers can be stored in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Bang Bang Chicken, quick dinner, easy recipe, family meals, Asian cuisine