Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup mayonnaise
- 2 tablespoons Sriracha or Thai chili sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cucumber, sliced
- Green onions and sesame seeds for garnish
Instructions
- Cut chicken breasts into bite-sized pieces and coat evenly with cornstarch.
- Heat oil in a skillet over medium heat and cook chicken until crispy and cooked through, about 6-8 minutes.
- In a bowl, mix mayonnaise, Sriracha, honey, and rice vinegar to create the spicy sauce.
- Toss cooked chicken in the spicy sauce until coated.
- Assemble bowls with rice, chicken, shredded carrots, and cucumber slices.
- Garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
- Adjust spice level by adding more or less Sriracha sauce.
- For extra crunch, double coat the chicken with cornstarch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Frying, Tossing
- Cuisine: Asian-inspired
- Diet: High-protein
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: fifty-five grams
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg