Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/4 cup cornstarch
- 2 tablespoons oil
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon sriracha (adjust to taste)
- 1 cup shredded lettuce
- 1/2 cup sliced cucumbers
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- Slice chicken breasts into strips.
- Mix cornstarch with a pinch of salt and coat chicken pieces evenly.
- Heat oil in a skillet over medium-high heat and cook chicken until golden and cooked through, about 5-6 minutes.
- In a bowl, combine mayonnaise, sweet chili sauce, and sriracha to make the spicy sauce.
- Toss cooked chicken in the spicy sauce until well coated.
- Assemble bowls by placing shredded lettuce and cucumbers at the base.
- Top with coated chicken slices, sliced green onions, sesame seeds, and additional sauce if desired.
- Serve immediately for the best flavor and texture.
Notes
- Adjust sriracha to control spiciness.
- For extra crunch, sprinkle additional toasted sesame seeds.
- You can substitute chicken with tofu or shrimp for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg