Description
A bold and crunchy dinner with saucy, crispy chicken, fresh veggies, and a flavorful Bang Bang sauce, perfect for busy weeknights or meal prep.
Ingredients
Main Ingredients
- 1 lb boneless chicken breasts or thighs, cut into bite-size pieces (Thighs are juicier and better for meal prep.)
- 1/2 cup cornstarch (For a light coating.)
- 1/2 cup panko breadcrumbs (For extra crunch.)
- 2 cups cooked jasmine or short-grain rice (Substitute with cauliflower rice for lower carbs.)
Fresh Veggies
- 1 cucumber, sliced (Use vegetable peeler for ribbons or half moons.)
- 1 avocado, sliced (Should be soft enough to fan out.)
- 2 cups red cabbage, shredded (Cut thin for light piles.)
- 2 scallions, sliced (For garnish.)
Bang Bang Sauce
- 1/2 cup mayo or Greek yogurt (Choose based on your creaminess preference.)
- 1/2 cup Thai sweet chili sauce (Adjust based on heat preferences.)
- 1-2 tsp sriracha (Add to taste.)
- 1 tbsp lime juice (For brightness.)
Finishing Touches
- 1 tbsp sesame seeds (Toasted if possible.)
- 1/4 cup cilantro, chopped (Optional for garnish.)
- 2 lime wedges (For serving.)
Instructions
Preparation
- Pat chicken dry, then toss with salt and cornstarch.
- Dip chicken pieces in egg wash and press into panko.
- Let breaded chicken rest for five minutes.
Cooking
- Cook chicken in a hot skillet with a small splash of oil or air fry until crisp (about 8-10 minutes).
- If using a skillet, flip once and ensure it reaches an internal temperature of 165°F.
Assembly
- Build your bowl by layering cooked rice, vegetables, and crispy chicken.
- Drizzle with Bang Bang sauce and garnish with scallions, sesame seeds, and lime.
Notes
Store bowls in layers for meal prep. Keep sauce separate until serving to maintain crispness. For a low-carb version, use cauliflower rice.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: asian, Fusion