Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1/4 cup spicy Asian sauce (like Sriracha or a homemade blend)
- 1/2 cup mayonnaise or Greek yogurt
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Fresh cilantro, chopped (optional)
- Cooked jasmine or brown rice
- Sweet chili sauce (optional)
- Sesame seeds, for garnish
- Steamed or stir-fried vegetables (bell peppers, broccoli, snap peas)
Instructions
- Pat the chicken dry and cut into bite-sized strips or cubes. Marinate briefly in 2 tablespoons of spicy Asian sauce with a pinch of salt.
- Cook the chicken in a hot skillet or air fryer until fully cooked and slightly caramelized, about 7-10 minutes.
- In a small bowl, whisk together mayonnaise or Greek yogurt, honey, rice vinegar, sesame oil, and extra spicy Asian sauce to create the creamy sauce. Adjust heat and add lime juice if desired.
- Start with a bed of cooked rice in each bowl, then top with cooked chicken.
- Drizzle generously with the creamy sauce, add steamed vegetables, and garnish with chopped cilantro and sesame seeds. Optional: add sliced cucumbers or shredded carrots for extra crunch.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Keep the sauce separate to prevent sogginess when storing.
- Reheat chicken and vegetables before assembling the bowl.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, air fryer
- Cuisine: Asian-inspired
- Diet: Healthy, Gluten-Free (with gluten-free sauces)
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 730mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg