Ingredients
Scale
- 1 lb boneless chicken thighs or breasts
- 2 tablespoons cornstarch
- 2 tablespoons oil
- 1/4 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 cup shredded lettuce or cabbage
- 1/2 cup diced cucumbers
- Chopped scallions and sesame seeds for garnish
Instructions
- Cut chicken into bite-sized pieces and toss with cornstarch.
- Heat oil in a skillet over medium-high heat and cook chicken until crispy and cooked through.
- Mix mayonnaise, sriracha, honey, and rice vinegar to make the spicy sauce.
- Assemble the bowls by placing cooked chicken over fresh vegetables, then drizzle with sauce.
- Garnish with scallions and sesame seeds before serving.
Notes
- You can substitute chicken with tofu for a vegetarian version.
- Adjust spiciness by modifying sriracha amount.
- Serve immediately for best crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg