Ingredients
Scale
Chicken And Rice
- 1 pound boneless, skinless chicken breast, cut into bite sized pieces
- 1 cup cooked rice, white, brown, or cauliflower
- 1 cup mixed vegetables, such as broccoli, bell peppers, and carrots
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Bang Bang Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon lime juice
Instructions
- Cook the rice according to the package directions or in a rice cooker. Once done, fluff with a fork and set aside.
- Cut the chicken breast into bite sized pieces and season with salt and black pepper.
- Heat the olive oil in a large skillet over medium high heat. Add the chicken and cook for 6 to 8 minutes, stirring now and then, until browned and cooked through.
- While the chicken cooks, stir together the mayonnaise, sriracha, honey, garlic powder, and lime juice in a small bowl until smooth. Taste and adjust the heat or sweetness if desired.
- Add the mixed vegetables to the skillet with the cooked chicken and cook for 2 to 3 minutes, stirring, until the vegetables are tender but still slightly crisp.
- Remove the skillet from the heat and pour the bang bang sauce over the chicken and vegetables. Stir until everything is evenly coated, then serve over warm rice.
Notes
Leftover rice: Cold cooked rice from the fridge works well. Break up clumps before serving.
Lighter sauce: Swap part of the mayonnaise for Greek yogurt for a tangier, lighter sauce.
Toppings: Garnish bowls with sliced green onions, crushed peanuts, or sesame seeds for extra crunch.
Nutrition
- Serving Size: 1 bowl (approximately 350 g)
- Calories: 570
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg