Ingredients
1.5 pounds boneless, skinless chicken breasts, sliced into strips
1 cup uncooked jasmine rice
1 cup broccoli florets
1 red bell pepper, sliced
4 tablespoons mayonnaise
3 tablespoons sweet chili sauce
2 tablespoons sriracha
1 tablespoon rice vinegar
1 teaspoon sesame oil
Salt and black pepper, to taste
Lime wedges, for serving
2 scallions, thinly sliced (for garnish)
1 tablespoon sesame seeds (optional, for garnish)
Instructions
Rinse the rice and cook according to package instructions for jasmine rice, using 2 cups water for 1 cup rice.
Meanwhile, heat 1 tablespoon of oil in a skillet over medium-high heat. Season chicken strips with salt and pepper, then sear until golden and cooked through (5-7 minutes total). Set aside.
In a bowl, mix mayonnaise, sweet chili sauce, sriracha, rice vinegar, and sesame oil to create the bang bang sauce.
Add broccoli and red bell pepper to the same skillet as the chicken. Stir-fry vegetables until tender-crisp (about 3-4 minutes).
Toss the seared chicken and vegetables into the bang bang sauce until fully coated.
Divide cooked rice among four bowls. Top with the chicken-vegetable mixture, garnish with scallions and sesame seeds, and serve with lime wedges for squeezing.
Notes
Adjust sriracha quantity to control heat level.
Sauce can be prepared ahead and stored in the fridge for 3-4 days.
Swap chicken for tofu or shrimp for dietary preferences.
Serve with steamed edamame or spinach for added protein/vegetables.
- Prep Time: 20
- Cook Time: 20
- Category: Quick Chicken
- Method: Sautéing
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 10g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg