Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1.5 pounds total)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup mayonnaise (real mayo preferred for best texture)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon honey
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup edamame, shelled
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season chicken breasts with salt and pepper, drizzle with olive oil, and place on the prepared sheet.
- Bake for 20-25 minutes until internal temperature reaches 165°F. Let rest 5 minutes, then dice.
- Whisk together mayonnaise, sweet chili sauce, sriracha, honey, garlic, and lime juice to make bang bang sauce.
- Taste-test the sauce and adjust heat if needed.
- Toss half the sauce with diced chicken; reserve remaining sauce for drizzling.
- Divide rice among 4 bowls.
- Top with bang bang chicken, carrots, cucumber, edamame, green onions, and cilantro.
- Drizzle with remaining sauce and sprinkle sesame seeds before serving.
Notes
- Add more sriracha for extra spice.
- Grilled or pan-fried chicken can be substituted.
- Store components separately in airtight containers for up to 4 days.
- Toast sesame seeds for extra flavor.
- If sauce thickens in fridge, stir in a splash of water before serving.
- Start rice before prepping other ingredients or use leftover rice to save time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American, Asian