Ingredients
Scale
- 2 large chicken breasts, cut into bite-sized pieces
- 1/4 cup mayonnaise
- 2 tablespoons sriracha sauce (adjust to spice preference)
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1/4 cup chopped scallions
- Salt and pepper to taste
- Optional: chopped cilantro and sesame seeds for garnish
Instructions
- In a small bowl, combine mayonnaise, sriracha sauce, honey, and rice vinegar. Mix well until smooth and set aside.
- Season the chicken pieces with salt and pepper. Heat a large skillet over medium-high heat, add a tablespoon of oil, and cook the chicken until golden brown and cooked through, about 6-8 minutes.
- Remove the chicken from heat and toss with half of the spicy sauce or serve the sauce on the side for dipping.
- Divide the cooked rice into bowls. Top with cooked chicken, shredded carrots, sliced cucumbers, and chopped scallions.
- Drizzle with the remaining spicy sauce or serve on the side. Garnish with chopped cilantro and sesame seeds if desired.
Notes
- Store leftover chicken and vegetable components separately in airtight containers for up to 2 days.
- Keep the sauce separate to maintain freshness and reheat the chicken and rice before serving.
- For an extra crispy chicken, consider reheating in an air fryer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop, Assembly
- Cuisine: Asian Fusion
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg