Description
A quick and flavorful Asian-inspired chicken bowl made with tender chicken, crisp veggies, fluffy rice, and a creamy-sweet-spicy bang bang sauce. Ready in just 25 minutes, this dish is perfect for busy weeknights and tastes restaurant-worthy.
Ingredients
450 g / 1 lb boneless, skinless chicken breast
200 g / 1 cup cooked rice (white, brown, or cauliflower)
150 g / 1 cup mixed veggies (broccoli, bell peppers, carrots)
30 ml / 2 tbsp olive oil
Salt and pepper, to taste
For the Sauce:
120 g / 1/2 cup mayonnaise
30 ml / 2 tbsp sriracha
15 ml / 1 tbsp honey
5 g / 1 tsp garlic powder
5 ml / 1 tsp lime juice
Instructions
Cook rice according to package directions. Set aside.
Slice chicken into bite-sized pieces. Season with salt and pepper.
Heat olive oil in a skillet over medium-high. Cook chicken 6–8 minutes until golden and fully cooked (165°F / 74°C internal temp).
In a bowl, whisk mayonnaise, sriracha, honey, garlic powder, and lime juice until smooth. Adjust to taste.
Add veggies to skillet, cooking 2–3 minutes until tender-crisp.
Remove skillet from heat. Pour sauce over chicken and veggies, stirring until coated.
Serve over rice. Garnish with green onions, sesame seeds, or extra sriracha if desired.
Notes
Smaller chicken pieces cook faster and stay juicy.
Swap veggies for snap peas, zucchini, or even frozen mixed vegetables.
Use brown rice or cauliflower rice for lighter options.
Adjust sauce balance—more sriracha for heat, more honey for sweetness.
Great for meal prep—divide into containers with rice for easy lunches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Bowl
- Method: Skillet
- Cuisine: Asian-Inspired / Fusion