Ingredients
Scale
- 2 chicken breasts, sliced
- 1/2 cup Thai sweet chili sauce
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha sauce
- 2 cups cooked jasmine rice
- 1 cucumber, sliced
- 2 scallions, chopped
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Season chicken slices with salt and pepper. Heat sesame oil in a skillet over medium heat.
- Add chicken and cook until browned and cooked through, about 5-7 minutes.
- Meanwhile, in a bowl, whisk together Thai chili sauce, mayonnaise, and Sriracha to make the Bang Bang sauce.
- Transfer cooked chicken to a bowl and toss with the sauce until well coated.
- Serve the chicken over cooked rice, topped with sliced cucumber, scallions, and extra sauce if desired.
Notes
- You can swap chicken for tofu or shrimp for variety.
- Adjust spiciness by adding more or less Sriracha.
- Best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: Asian-American
- Diet: Gluten-Free (if using gluten-free soy sauce)
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg