Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups cooked rice (white or brown)
- 1 cup broccoli florets
- 1 medium red bell pepper, sliced
- 1 medium carrot, julienned
- 3 medium green onions, chopped
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp Sriracha sauce
- 1 tbsp soy sauce
- Salt and pepper, to taste
- 2 tbsp oil for cooking
- Optional: sesame seeds, additional green onions, cilantro, avocado slices
Instructions
- Season chicken with salt and pepper. Heat oil in a large skillet over medium heat.
- Cook chicken 5–7 minutes until golden and cooked through. Remove and set aside.
- Sauté broccoli, bell pepper, and carrot 3–5 minutes until tender-crisp.
- Mix mayonnaise, sweet chili sauce, Sriracha, and soy sauce in a bowl until smooth.
- Return chicken to skillet with vegetables. Pour sauce over and stir to coat. Simmer 1–2 minutes on low.
- Serve over cooked rice, garnish with green onions and sesame seeds, and serve immediately.
Notes
- Store in airtight containers in fridge up to 3 days or freeze up to 2 months. Reheat as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American / Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg