Description
A quick and flavorful dish combining tender chicken, colorful veggies, and a creamy zesty sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cups cooked rice (white or brown)
- 1 cup broccoli florets
- 1 medium red bell pepper, sliced
- 1 medium carrot, julienned
- 3 medium green onions, chopped
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon soy sauce
- to taste Salt and pepper
- 2 tablespoons oil (for cooking)
- Sesame seeds (for garnishing)
- Additional green onions or cilantro (for garnish)
- Avocado slices (optional)
- Extra vegetables like snap peas or bell peppers (optional)
Instructions
- Gather all your ingredients.
- Wash and chop your vegetables: slice the bell pepper, julienne the carrot, and chop the green onions.
- Cut the chicken into bite-sized pieces and season with salt and pepper.
- Heat the oil in a large skillet over medium-high heat.
- Add the chicken pieces and sauté until golden brown and cooked through (about 6-8 minutes).
- Toss in the broccoli, bell pepper, and carrots, stirring for 2-3 minutes until vegetables soften.
- Mix the mayonnaise, sweet chili sauce, Sriracha, and soy sauce in a bowl.
- Drizzle the sauce over the cooked chicken and veggies, then toss to coat.
- Serve the chicken and veggie mixture over rice, garnished with sesame seeds, green onions, and avocado if desired.
Notes
Customize the veggies as per preference and adjust the sauce thickness by adding water or mayo as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Bang Bang Chicken, Quick Dinner, Family Recipe, Asian Cuisine