Description
A flavorful and satisfying bowl with crispy chicken, fresh vegetables, and a creamy spicy sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1 egg, beaten
- 1/4 cup flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups cooked rice
- 1 cup shredded lettuce
- 1/2 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tsp honey
Instructions
- Preheat oven to 400°F (200°C).
- Cut chicken into bite-sized pieces.
- Set up breading station: flour in one bowl, beaten egg in another, and panko mixed with salt and pepper in a third.
- Coat chicken in flour, dip in egg, then roll in panko.
- Place on a baking sheet and bake for 15-20 minutes until golden and cooked through.
- Mix mayo, sweet chili sauce, sriracha, and honey to make the bang bang sauce.
- Assemble bowls with rice, lettuce, cucumber, carrots, and chicken.
- Drizzle with sauce and top with green onions.
Notes
- For extra crispiness, pan-fry the chicken instead of baking.
- Adjust sriracha to control spice level.
- Use quinoa or cauliflower rice for a low-carb option.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 12g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg
Keywords: bang bang chicken, Asian bowl, crispy chicken bowl