Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into chunks
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 2 teaspoons rice vinegar
- 2 cups cooked jasmine rice
- 1 cup chopped cucumbers
- 1 cup shredded carrots
- 2 green onions, sliced
- Sesame seeds for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Season chicken chunks with salt and pepper.
- Bake chicken on a lined baking sheet for 20-25 minutes until crispy and cooked through.
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and rice vinegar to create the spicy sauce.
- Once chicken is cooked, toss it in the spicy sauce until evenly coated.
- Arrange rice in bowls, topped with coated chicken, chopped cucumbers, shredded carrots, and sliced green onions.
- Garnish with sesame seeds and serve immediately.
Notes
- Adjust the spice level by varying sriracha quantity.
- For extra crunch, add chopped peanuts or crispy wontons.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake and toss
- Cuisine: Asian-inspired
- Diet: Gluten-Free optional
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg