Description
Discover how to make a delicious and nutritious Bang Bang Chicken Bowl with this easy recipe. Packed with flavor and healthy ingredients, this dish is a must-try!
Ingredients
- – 1/4 cup tapioca starch (or potato starch) (60g)
- – 1 teaspoon garlic powder (5g)
- – 1/2 teaspoon salt (3g)
- – 1/2 teaspoon pepper (3g)
- – 1/2 teaspoon paprika (3g)
- – 1 1/2 pounds boneless skinless chicken breasts (cubed, about 680g)
- – 2 Tablespoons avocado oil (30ml)
- – 3 Tablespoons avocado mayo (divided) (45g)
- – 1/3 cup honey (80ml)
- – 3 Tablespoons sweet chili sauce (45ml)
- – 1-2 Tablespoons hot sauce (15-30ml)
- – 2 teaspoons minced garlic (10g)
- – 1/2 teaspoon salt (3g)
- – 1 Tablespoon avocado oil (15ml)
- – 1 1/2 cups sliced carrots (225g)
- – 2 cups sliced red cabbage (300g)
- – 1/2 teaspoon garlic powder (3g)
- – 1/2 teaspoon salt (3g)
- – 1/4 teaspoon pepper (1g)
- – 2 cups cooked jasmine rice (400g)
- – 1 medium cucumber (sliced)
- – freshly squeezed lime juice (to taste)
- – 1 medium green onion stalk (chopped, for garnish)
- – black sesame seeds (optional, for garnish)
Instructions
- In a medium-sized bowl, mix together the tapioca starch, garlic powder, salt, pepper, and paprika.
- Add the diced chicken to the bowl and toss until the pieces are thoroughly coated.
- Heat the avocado oil in a large non-stick pan over medium-high heat, then add the chicken.
- Allow the chicken to cook on one side for 5-8 minutes before turning it over and continuing to cook for an additional 5-8 minutes, until the exterior is golden brown and the chicken is cooked through. Stir occasionally to separate the pieces.
- While the chicken is cooking, prepare the sauce in a large bowl by combining the ingredients, using only 1 Tablespoon of mayo, and reserve about 1/4 cup of the sauce.
- Once the chicken is done, place it on a paper towel to absorb any excess oil (optional).
- Transfer the chicken to the bowl with the sauce and mix until each piece is well coated.
- Add more avocado oil to the pan and increase the heat to medium-high.
- Add the carrot slices to the pan and cook for approximately 10 minutes.
- Stir in the cabbage and seasonings, and continue cooking for an additional 5-7 minutes, stirring every so often, until the vegetables begin to soften.
- As the vegetables cook, warm up the rice and distribute it evenly along with the sliced cucumber between 4 bowls or meal prep containers. Squeeze fresh lime juice over each serving.
- Mix the remaining 2 Tablespoons of mayo with the 1/4 cup of sauce that was set aside earlier, and whisk until combined.
- To assemble the bowls, evenly portion the cooked vegetables and chicken over the rice and cucumber in each bowl, garnish with chopped green onions and black sesame seeds (optional), and drizzle with the extra sauce before serving.
Notes
- For a crunchier chicken coating, consider using potato starch instead of tapioca starch.
- Adjust the amount of hot sauce to suit your spice preference.
- For added flavor, marinate the chicken in the sauce before cooking.
