Description
A delicious and spicy chicken rice bowl served with a creamy bang bang sauce and fresh toppings.
Ingredients
Scale
- ½ cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon Sriracha (or to taste)
- 2 teaspoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 lb ground chicken
- 3 cloves garlic (minced)
- 2 teaspoons freshly grated ginger
- ½ teaspoon paprika
- ½ teaspoon onion powder
- 2 tablespoons soy sauce
- 2 teaspoons Sriracha
- 2 tablespoons chicken broth
- ½ teaspoon Kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 cups cooked rice (for serving)
- Shredded carrots
- Black sesame seeds
- Sliced green onions
- Shelled edamame
- Sliced cucumbers
Instructions
- Add mayonnaise, sweet chili sauce, Sriracha, and rice vinegar to a medium mixing bowl. Whisk until combined and chill in the fridge until ready to serve.
- Heat sesame oil over medium-high heat in a large skillet. Add the chicken and cook, breaking it up with a wooden spoon, until cooked through, about 7-8 minutes. Drain any excess liquid.
- Add garlic, ginger, paprika, onion powder, soy sauce, Sriracha, chicken broth, salt, and pepper. Stir to combine and simmer for 3-5 minutes. Turn off heat and let cool for 1-2 minutes.
- Stir in 3 tablespoons of bang bang sauce into the chicken mixture and reserve the rest of the sauce for serving.
- Add cooked rice to a serving bowl and spoon ground chicken mixture on top. Garnish with your favorite toppings. Enjoy!
Notes
- This dish can be served with your choice of fresh vegetables for added crunch.
- Adjust the level of Sriracha based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg