Ingredients
Scale
- 2 large chicken breasts
- 1/4 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 tablespoon sesame oil
- 1 cup shredded carrots
- 1 red bell pepper, sliced
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Preheat oven to 400°F (200°C). Season chicken breasts with salt and pepper. Bake for 20-25 minutes until cooked through. Let cool and shred.
- Mix mayonnaise, sriracha, honey, rice vinegar, and sesame oil to create the sauce.
- In a large bowl, toss shredded chicken with the sauce until well coated.
- Assemble bowls by placing shredded chicken on a bed of shredded carrots and sliced bell peppers. Garnish with chopped green onions and sesame seeds.
Notes
- Adjust spice level by increasing or decreasing sriracha.
- You can bake or pan-fry the chicken for different textures.
- Serve with steamed rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Baking, Tossing
- Cuisine: American-Asian Fusion
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 430 Kcal
- Sugar: 8g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg