Description
A colorful bowl packed with tender chicken, vibrant veggies, and a luscious sauce that brings a touch of heat and sweetness, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs (or substitute with chicken breast)
- 1 cup cooked jasmine rice (or quinoa for a healthier option)
- 1 cup broccoli florets (fresh or frozen)
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 avocado, sliced
- 3 green onions, chopped
- 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust based on your heat preference)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- Salt and pepper to taste
- Olive oil for cooking
- Optional: chopped cilantro for garnish
Instructions
- Begin by marinating the chicken. In a bowl, mix together the mayonnaise, sweet chili sauce, sriracha, and soy sauce. Reserve about two tablespoons of this mixture for later. Add the chicken to the marinade, ensuring every piece is coated well. Let it marinate for at least 15 minutes.
- Preheat a large skillet over medium-high heat and drizzle with a bit of olive oil. Once hot, place the marinated chicken in the skillet. Cook for about 5-7 minutes on each side until the chicken is golden brown and cooked through.
- While the chicken cooks, prepare your veggies. In the same skillet, after removing the chicken, add the broccoli and peppers. Sauté for about 4-5 minutes until they’re tender yet still crisp.
- Fluff your jasmine rice in a separate pot or bowl. If using quinoa, ensure it’s cooked per package instructions.
- Once the chicken is cooked, let it rest for a few minutes before slicing it into bite-sized pieces.
- To assemble your Bang Bang Chicken Bowl, place a generous scoop of rice at the bottom of your bowl. Top with the sautéed veggies, sliced chicken, and finish it off with avocado slices and a sprinkle of green onions. Drizzle the reserved sauce over the top.
Notes
Feel free to swap ingredients to suit your preferences. Consider using tofu for a vegetarian option or cauliflower rice for a lower-carb version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg