Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup cooked jasmine rice or quinoa
- 1 cup shredded cabbage or slaw mix
- 1 carrot, julienned
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- For the Bang Bang sauce:
- 1/4 cup mayonnaise
- 2 tablespoons sriracha or chili sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey or agave syrup
- Optional garnishes: sesame seeds, chopped green onions, cilantro
Instructions
- Season chicken breasts with salt and pepper. Whisk together mayonnaise, sriracha, rice vinegar, and honey to prepare the Bang Bang sauce.
- Cook grains according to package instructions and set aside. Julienne the carrot and shred the cabbage.
- Heat vegetable oil in a skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes on each side until golden brown and cooked through. Rest before slicing into strips.
- Assemble bowls by placing a bed of grains, topped with sliced chicken, shredded cabbage, and julienned carrots. Drizzle generously with Bang Bang sauce.
- Garnish with sesame seeds, green onions, and cilantro. Serve immediately or store leftovers for later enjoyment.
Notes
- Use skinless chicken breasts for a lean protein option.
- Adjust the spice level by modifying the amount of sriracha in the sauce.
- Prepare ingredients ahead of time for quick assembly on busy nights.
- Experiment with additional vegetables like bell peppers or cucumbers for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Healthy Meals
- Method: Stovetop, Assembly
- Cuisine: American, Asian-Inspired
- Diet: High Protein, Low Carb Option
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg