Bang Bang Chicken Bowl

Serves 1
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Directions

  1. 1Start by marinating and cooking the chicken, then prepare the vegetables and the dressing.
  2. 2Add garlic powder, paprika powder, salt, black pepper, and cornstarch to the chopped chicken breasts.
  3. 3Mix the chicken thoroughly to ensure it is well coated with the seasoning and cornstarch.
  4. 4Heat around 2 to 3 tablespoons of vegetable oil in a pan on medium heat until hot.
  5. 5Place the chicken in an even layer in the hot pan and cook for 5 to 7 minutes, flipping occasionally until it develops a nice brown and crispy exterior.
  6. 6Remove the first batch of cooked chicken from the pan and set aside. Cook the remaining chicken in batches to avoid overcrowding the pan.
  7. 7While the chicken cooks, prepare the vegetables by slicing spring onions, grating carrots, dicing cucumbers, and chopping lettuce.
  8. 8To make the dressing, combine half a cup of Greek yogurt, 2 tablespoons of sweet chili sauce, and 2 tablespoons of sriracha sauce in a bowl.
  9. 9Add any leftover white parts of spring onions and two minced garlic cloves to the dressing mixture.
  10. 10Tear and add some coriander sprigs to the dressing.
  11. 11Add half a teaspoon of salt and a pinch of pepper to the dressing.
  12. 12Use an immersion blender to blend the dressing until all ingredients are finely chopped and combined.
  13. 13To assemble the bowl, place jasmine rice at the bottom.
  14. 14Add the cooked bang bang chicken on top of the rice.
  15. 15Add shredded lettuce, grated carrots, and diced cucumbers to the bowl.
  16. 16Drizzle the prepared sauce over the ingredients.
  17. 17Garnish with sliced spring onions and sesame seeds.
  18. 18Finish with a nice squeeze of lime juice.
  19. 19Optionally, place a plate over the bowl and give it a vigorous shake to mix all the ingredients.

Ingredients

  • 1 kg chicken breasts
  • 2 tablespoons garlic powder
  • 1 tablespoon paprika powder
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 1 cup jasmine rice
  • 2 tablespoons vegetable oil
  • cucumber
  • carrot
  • lettuce
  • spring onions
  • sesame seeds
  • 0.5 cup Greek yogurt
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons sriracha sauce
  • 2 garlic cloves
  • coriander sprigs

Equipment

pantongsbowlcolanderchopping boardknifegraterimmersion blenderspatula

Tips

  • Do not overcrowd the pan when cooking the chicken to avoid soggy chicken.
  • You can use any greens or vegetables you have on hand.

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