Ingredients
Scale
- 1 lb (450 g) chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1–2 teaspoons sriracha (adjust for spice)
- 1 teaspoon honey or maple syrup
- 2 cups cooked rice (white, brown, or cauliflower)
- 1 cup steamed broccoli or mixed vegetables
- 1 small carrot, julienned
- 1 green onion, sliced
- Optional garnish: sesame seeds, cilantro, lime wedges
Instructions
- Season chicken with salt and pepper, then toss with cornstarch.
- Heat oil in a skillet over medium-high heat. Cook chicken 5–7 minutes until golden and cooked through.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth.
- Divide rice among bowls. Top with chicken, vegetables, and carrots.
- Drizzle sauce generously over the top.
- Garnish with sesame seeds, green onions, cilantro, or a squeeze of lime. Serve immediately.
Notes
- Adjust sriracha to taste for milder or spicier heat.
- Substitute vegetables with whatever you have on hand, like bell peppers or snap peas.
- Can be served with cauliflower rice for a lower-carb option.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6 g
- Sodium: 880 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg