Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced thin
- 1 cup cauliflower rice or cooked brown rice
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1/4 cup green onions, chopped
- Sesame seeds for garnish
- Vegetable oil for cooking
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon rice vinegar
- Juice of half a lime
Instructions
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and lime juice. Set aside to allow flavors to meld.
- Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced chicken breasts, seasoning lightly with salt and pepper. Cook for 4-5 minutes per side until golden brown and cooked through. Toss the cooked chicken with half of the Bang Bang sauce.
- Prepare the vegetables by shredding carrots, slicing cucumbers, and chopping green onions. Prepare cauliflower rice if using as a low-carb option.
- Start with a base of cauliflower rice or cooked brown rice in your bowls. Top with the spicy chicken, shredded carrots, cucumbers, and green onions. Drizzle remaining sauce over the top and garnish with sesame seeds.
Notes
- Leftover cooked chicken and vegetables can be stored separately in airtight containers in the refrigerator for up to 2 days.
- Reheat the chicken either in a skillet or microwave before assembling the bowl.
- Keep the Bang Bang sauce refrigerated in a sealed container and reapply before serving for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Low-carb, Gluten-Free (if gluten-free ingredients are used)
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 80 mg