Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/4 cup mayonnaise or Greek yogurt
- 2-3 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 cup cooked jasmine or basmati rice
- Fresh vegetables: sliced cucumbers, shredded carrots, bell peppers
- Fresh herbs: cilantro, green onions
- Optional: chopped peanuts or sesame seeds for garnish
Instructions
- Season the chicken breasts with garlic powder, smoked paprika, salt, and pepper. Cook on a skillet or grill until golden brown and cooked through, about 6-8 minutes per side. Rest for a few minutes before slicing into strips.
- Whisk together mayonnaise or Greek yogurt with sriracha, honey, and rice vinegar to create the spicy Bang Bang sauce. Adjust spice level to taste.
- In each bowl, place a serving of cooked rice. Top with sliced chicken, fresh vegetables, and drizzle generously with the Bang Bang sauce. Garnish with chopped peanuts, sesame seeds, cilantro, and green onions if desired.
- Serve immediately for the best flavor and texture. For optional extra crunch, add crispy wonton strips or leafy greens.
Notes
- Adjust the sriracha amount for desired spice level.
- Use fresh vegetables for maximum crunch and flavor.
- This recipe can be easily adapted with tofu or shrimp for a different protein alternative.
- Prepare the sauce ahead of time and assemble the bowls just before serving for maximum freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop, Grilling
- Cuisine: Asian-inspired, Healthy
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg