Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tbsp honey
- 1 tsp rice vinegar
- Cooked white rice or jasmine rice
- Chopped green onions and sesame seeds for garnish
- Assorted vegetables (cucumbers, shredded carrots, bell peppers)
Instructions
- Slice chicken breasts into thin strips or cubes.
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar to make the sauce.
- Cook chicken in a skillet or air fryer until crispy and cooked through.
- While chicken is cooking, prepare rice and chop vegetables.
- Toss cooked chicken with the spicy sauce until well coated.
- Assemble bowls with rice, chicken, and fresh vegetables.
- Garnish with green onions and sesame seeds before serving.
Notes
- Adjust sriracha amount for spice preference.
- You can substitute chicken thighs for juicier meat.
- This dish can be served cold or warm depending on preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop/air fryer
- Cuisine: Asian-inspired
- Diet: Gluten-Free (use gluten-free soy sauce if needed)
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 12 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg