Description
A flavorful rice bowl with tender chicken, crisp vegetables, fluffy rice, and creamy-spicy bang bang sauce.
Ingredients
1 lb boneless, skinless chicken breast
1 cup cooked rice (white, brown, or cauliflower)
1 cup mixed vegetables (broccoli, bell peppers, carrots)
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup mayonnaise
2 tablespoons sriracha
1 tablespoon honey
1 teaspoon garlic powder
1 teaspoon lime juice
Instructions
1. Cook rice according to package directions. Keep warm.
2. Cut chicken into bite-sized cubes and season with salt and pepper.
3. Heat olive oil in a skillet. Sauté chicken 6–8 minutes until golden and cooked through (165°F internal temperature).
4. Mix mayonnaise, sriracha, honey, garlic powder, and lime juice in a bowl for sauce.
5. Add vegetables to the skillet and cook 2–3 minutes until crisp-tender.
6. Pour sauce over chicken and vegetables, stirring to coat.
7. Assemble bowls with rice, chicken, vegetables, and sauce. Garnish with green onions, sesame seeds, or extra sriracha.
Notes
Use Greek yogurt instead of mayonnaise for a lighter sauce. Store components separately for meal prep. Best served at room temperature for maximum flavor.