Description
A quick, colorful meal balancing creamy, sweet-spicy sauce with tender chicken and crisp vegetables.
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 cups cooked rice
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1/2 cup carrots, julienned
- 1/4 cup green onions, sliced
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon Sriracha (optional)
- Salt and pepper to taste
Instructions
- Gather and prep all ingredients. Dice the chicken into bite-size pieces. Slice the bell pepper, julienne the carrots, chop the green onions, and measure the mayo and sweet chili sauce. If using leftover rice, fluff it and warm slightly.
- In a bowl, whisk together the mayonnaise, sweet chili sauce, and Sriracha (if using). Taste and adjust for heat or brightness; set aside.
- Heat a skillet over medium heat. Season diced chicken with salt and pepper. Cook until browned and cooked through, about 6–8 minutes. Steam broccoli and carrots until tender-crisp, about 3–5 minutes.
- Assemble each bowl: start with rice, add cooked chicken, steamed broccoli, sliced bell pepper, and carrots. Drizzle with Bang Bang sauce and garnish with green onions. Serve warm.
Notes
Serve warm with a wedge of lime. Store sauce separately for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 7g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 70mg