Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup jasmine rice
- 2 tablespoons oil (olive or vegetable)
- 1 cup mixed fresh veggies (like bell peppers, carrots, and cucumbers)
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Cook jasmine rice according to package instructions.
- While the rice cooks, heat oil in a pan over medium heat.
- Season chicken breasts with salt and pepper, then cook in the pan for about 6-7 minutes on each side, until fully cooked.
- In a small bowl, mix mayonnaise and sweet chili sauce to create the spicy mayo drizzle.
- Slice the cooked chicken and set aside.
- Assemble the bowls by placing rice at the bottom, topping it with sliced chicken and mixed veggies.
- Drizzle the spicy mayo over the top and garnish with green onions.
- Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the spicy mayo separate for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Bang Bang Chicken Bowl, quick dinner, easy recipe, homemade spicy mayo