Bang Bang Chicken Bowl
Ingredients
Main
chicken breast (boneless, skinless)
400 g
rice (uncooked)
150 g
cucumber
1 piece
carrot
1 piece
bell pepper
1 piece
mayonnaise
60 g
sweet chili sauce
45 g
honey
15 g
sriracha
10 g
garlic
2 clove
olive oil
15 ml
salt
3 g
black pepper
1 g
Instructions
Cook the rice
Rinse rice until water runs clear. Cook in salted boiling water for 15 minutes until tender. Drain and set aside.
Prepare the Bang Bang sauce
In a bowl, combine mayonnaise, sweet chili sauce, honey, sriracha and minced garlic. Mix until smooth.
Prepare vegetables
Slice cucumber into thin rounds. Julienne carrot and bell pepper. Set aside.
Cook the chicken
Season chicken breast with salt and pepper. Heat olive oil in a pan over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through (internal temp 75°C).
Assemble the bowls
Divide rice between two bowls. Top with sliced chicken, prepared vegetables. Drizzle generously with Bang Bang sauce. Serve immediately.
Original recipe
Storage
Best eaten fresh. Sauce can be stored separately up to 3 days.
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