Description
A flavorful and satisfying dinner bowl featuring crispy chicken tossed in a spicy mayo sauce, served over jasmine rice with fresh vegetables.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup vegetable oil (for frying)
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Sesame seeds for garnish (optional)
Instructions
- In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until well coated.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the coated chicken pieces in a single layer. Cook for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove from heat and set aside.
- In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the sriracha to your desired spice level.
- To assemble the bowls, start with a base of jasmine rice. Top with the cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and green onions.
- Drizzle the spicy mayo sauce over the top and sprinkle with sesame seeds if desired. Serve immediately.
Notes
- Feel free to adjust the spice level by modifying the amount of sriracha.
- To make it healthier, consider baking the chicken instead of frying.
- This dish can be customized with other vegetables such as bell peppers or avocado.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg