Cooked - Bang Bang Chicken Bowl

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Home Pricing Community My Recipes

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Bang Bang Chicken Bowl

4.0

1 ¼ cups (290 g) mayonnaise

⅔ cup (177 g) Thai sweet chili sauce

2 tablespoons honey

2 teaspoons Sriracha, (or more to taste)

2 pounds boneless, skinless chicken breasts, (cut into 1-inch cubes)

1 tablespoon vegetable oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon kosher salt

½ teaspoon black pepper

4 cups (744 g) prepared white rice, (warmed, divided)

2 cups (140 g) red cabbage, (thinly sliced, divided)

1 large carrot, (julienned, divided)

1 medium cucumber, (halved, sliced, divided)

1 large avocado, (thinly sliced, divided)

Fresh cilantro, (chopped for garnish)

Sesame seeds, (for garnish)

To a medium bowl, add mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Stir to combine. Set aside.
In a large bowl, combine oil, paprika, garlic powder, salt, and pepper.
Add cubes of chicken. Gently toss to coat.
Place chicken in a single layer into the basket of the air fryer. Depending on the size of your air fryer, you may have to work in batches.
Air fry at 400°F for 11-12 minutes, flipping halfway, or until the chicken reaches an internal temperature of 165°F.
To a large bowl, add cooked chicken. Add ½ cup of bang bang sauce, tossing to coat.
To assemble, set out 4 medium-sized bowls. To each bowl, add 1 cup of rice, ½ cup of cabbage, ¼ cup of carrots, and ¼ cup of cucumbers. Top with equal portions of avocado and cooked bang-bang chicken.
Garnish each bowl with the remaining bang bang sauce, cilantro, and sesame seeds. Serve immediately.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥣Bowl

CuisineAsian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 25 weeks ago

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