Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/4 cup cornstarch or rice flour
- 2 tbsp vegetable oil
- 1/2 cup mayonnaise
- 2 tbsp Sriracha sauce
- 1 tbsp honey or agave syrup
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 cup cooked rice or jasmine rice
- Fresh vegetables: sliced cucumbers, shredded carrots, chopped lettuce, scallions
- Fresh cilantro and sesame seeds for garnish
Instructions
- Coat chicken pieces in cornstarch or rice flour until well coated.
- Heat vegetable oil in a skillet over medium-high heat. Cook chicken until golden and cooked through, about 5–7 minutes. Remove and set aside.
- In a bowl, whisk together mayonnaise, Sriracha, honey, soy sauce, garlic, and ginger to make the spicy sauce.
- Toss cooked chicken in the spicy sauce until well coated.
- Assemble the bowls by placing rice at the base, topped with chicken, fresh vegetables, and sprinkled with scallions, cilantro, and sesame seeds.
Notes
- You can substitute chicken with tofu or shrimp for variation.
- Adjust the amount of Sriracha for spice preference.
- Serve immediately for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry and assembly
- Cuisine: Asian-inspired
- Diet: Gluten-Free option available, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 470 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg