Description
A flavorful bowl made with crispy chicken, fluffy rice, fresh vegetables, and a creamy bang bang sauce—easy, balanced, and perfect for weeknight dinners or meal prep.
Ingredients
For the Chicken
- Boneless skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
- 2 tbsp vegetable oil or cooking spray
For the Rice
- 1 cup jasmine or sushi rice
- 2 cups water or chicken broth
- Pinch of salt
For the Bowl
- 1 cup shredded lettuce
- ½ cup shredded carrots
- ½ cucumber, thinly sliced
- 2 green onions, chopped
For the Bang Bang Sauce
- ¼ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tsp honey or sugar
- 1 tsp rice vinegar or lime juice
Instructions
1. Prepare the Chicken
- Set up three bowls: flour, beaten eggs, and panko mixed with garlic powder, paprika, salt, and pepper.
- Coat chicken in flour, dip in eggs, then press into the panko mixture.
- Heat oil in a skillet and cook chicken 4–5 minutes per side until golden and cooked through.
Air-fry option: 400°F (200°C) for 10–12 minutes, flipping halfway. - Slice cooked chicken into strips.
2. Cook the Rice
- Rinse rice until the water runs clear.
- Combine rice, water or broth, and salt in a pot.
- Bring to a boil, cover, reduce heat, and simmer 12–15 minutes. Fluff with a fork.
3. Mix the Sauce
Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
4. Build the Bowl
Layer rice, lettuce, carrots, cucumber, and green onions. Add sliced chicken and drizzle with bang bang sauce.
Notes
- Air fry the chicken for a lighter version that stays crispy.
- Double the sauce to keep extra on hand for dipping or drizzling.
- Swap the protein with shrimp, tofu, or cauliflower for easy variations.
- Use brown rice or cauliflower rice for additional dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 20 minutes