Ingredients
Scale
- 2 large chicken breasts, sliced
- 1/4 cup cornstarch
- Salt and pepper to taste
- 2 tbsp vegetable oil
- 1/4 cup mayonnaise
- 2 tbsp Sriracha sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 cup cooked jasmine rice
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
- Fresh vegetables (cucumbers, carrots, sliced, optional)
Instructions
- Season sliced chicken with salt and pepper. Dredge in cornstarch until coated.
- Heat oil in a skillet over medium-high heat. Fry chicken slices until golden and cooked through, about 4-5 minutes each side. Drain on paper towels.
- In a bowl, whisk together mayonnaise, Sriracha, honey, and rice vinegar to make the spicy sauce.
- Assemble the bowls by placing cooked rice at the base, topping with crispy chicken slices, and drizzling with the spicy sauce.
- Garnish with chopped green onions, sesame seeds, and optional fresh vegetables. Serve immediately.
Notes
- You can substitute chicken with tofu for a vegetarian version.
- Adjust Sriracha for desired spice level.
- Prepare sauce ahead of time for quicker assembly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Frying, Tossing, Assembling
- Cuisine: Asian-inspired
- Diet: Gluten-Free option available (with gluten-free cornstarch)
Nutrition
- Serving Size: 1 bowl
- Calories: 650 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 125mg