Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 1 cup cooked rice (white, brown, or cauliflower)
- 1 cup mixed veggies (broccoli, bell peppers, carrots)
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon lime juice
Instructions
- Cook the Rice: Cook your rice according to the package instructions. Set aside. Beginner Note: A rice cooker helps ensure consistent results.
- Prepare the Chicken: Cut chicken breast into bite-sized pieces and season with salt and pepper. Beginner Note: Smaller pieces cook faster and more evenly.
- Sauté the Chicken: Heat olive oil in a skillet over medium-high heat. Add chicken and cook until golden and fully cooked (6–8 minutes, internal temp 165°F). Beginner Note: Use a meat thermometer for accuracy.
- Mix the Sauce: Combine mayonnaise, sriracha, honey, garlic powder, and lime juice in a small bowl. Adjust spice and sweetness to taste.
- Add the Vegetables: Stir in the mixed veggies and cook for 2–3 minutes until just tender but still crisp. Beginner Note: Don’t overcook; veggies should keep some crunch.
- Combine and Serve: Remove skillet from heat, pour sauce over chicken and veggies, and toss to coat. Serve over rice, garnished with sriracha or green onions if desired.
Notes
- Use a meat thermometer to ensure chicken is cooked.
- Adjust sriracha for desired spice level.
- Don’t overcook vegetables.
- Use cauliflower rice for a low-carb option.
- Garnish with green onions or sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Dinner
- Method: Sautéing
- Cuisine: American, Asian-inspired