Description
A delightful combo of crispy chicken, fresh veggies, and spicy mayo, perfect for quick weeknight dinners or weekend meals.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup vegetable oil for frying
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Sesame seeds for garnish (optional)
Instructions
- In a large bowl, mix the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until fully coated.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the coated chicken pieces in a single layer. Sauté for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove from heat and set aside.
- In a small bowl, combine the mayonnaise, sweet chili sauce, and sriracha. Stir until smooth, adjusting sriracha for preferred spice level.
- To assemble the bowls, start with a base of jasmine rice. Top with golden chicken, then layer on shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
- Drizzle the spicy mayo sauce over everything and sprinkle with sesame seeds if desired. Serve immediately.
Notes
For extra crunch, let coated chicken rest for 10 minutes before frying. Consider using Greek yogurt instead of mayonnaise for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg