Description
A lively bowl of seared chicken, crisp veggies, and a creamy, sweet-spicy bang bang sauce. Fast to make, full of flavor, and perfect for weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 1 cup cooked rice (use white, brown, or cauliflower rice)
- 1 cup mixed vegetables (think broccoli, bell pepper, carrots)
- 2 Tbsp olive oil
- Salt and black pepper, to taste
Sauce
- ½ cup mayonnaise
- 2 Tbsp sriracha (add more or less to suit your heat tolerance)
- 1 Tbsp honey
- 1 tsp garlic powder
- 1 tsp fresh lime juice
Instructions
- Start the rice: Cook your chosen rice according to package directions and set it aside so it’s ready when the chicken and veggies are done.
- Prep the chicken: Cut the chicken into bite-sized cubes. Season them with salt and pepper. Smaller pieces cook faster and get more even browning.
- Brown the chicken: Heat the olive oil in a large skillet over medium-high. When the oil shimmers, add the chicken in a single layer (don’t overcrowd — work in batches if needed). Sear until golden and cooked through, about 6–8 minutes. Check doneness: chicken should reach 165°F internally.
- Whisk the sauce: While the chicken cooks, stir together the mayo, sriracha, honey, garlic powder, and lime juice in a small bowl. Taste and tweak — more sriracha for heat, more honey for sweetness.
- Toss in vegetables: Return the skillet to medium heat and add the mixed veggies to the cooked chicken. Stir-fry for 2–3 minutes so they heat through but stay slightly crisp.
- Combine everything: Take the pan off heat, pour the bang bang sauce over the chicken and vegetables, and toss until everything is evenly coated.
- Build the bowl: Spoon the rice into bowls, top with the saucy chicken and veg, then garnish however you like (green onions, sesame seeds, avocado, extra sriracha — go wild).
Notes
- Don’t crowd the pan. Overcrowding makes the chicken steam instead of brown.
- Adjust spice: Start with 1–2 Tbsp sriracha if you’re unsure.
- Low-carb swap: Use cauliflower rice.
- Storage: Keep leftovers in an airtight container for up to 3 days; reheat gently on the stovetop.
- Garnish ideas: sesame seeds, sliced green onions, avocado slices.