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A bowl of crispy Bang Bang chicken with carrots, cucumbers, and edamame over rice.

Bang Bang Chicken Rice Bowl

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 680
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 1/2 cup cornstarc h
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 1/2 cup mayonnais e
  • 1/4 cup Thai sweet chili sauce
  • 2 teaspoons Srirach a
  • 1 teaspoon hone y
  • 3 cups cooked jasmine rice
  • 1 cup shredded carrots
  • 1 cup sliced Persian cucumbers
  • 1/2 cup shelled edamame
  • 2 green onions , thinly sliced
  • 1 tablespoon toasted sesame seeds

Method
 

  1. In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey until smooth; set aside.
  2. In a medium bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
  3. Heat vegetable oil in a large skillet over medium-high heat.
  4. Add chicken in a single layer and fry for 5-7 minutes, turning occasionally, until golden brown and cooked to an internal temperature of 165°F (74°C).
  5. Transfer the cooked chicken to a large bowl and toss with the prepared sauce until thoroughly coated.
  6. Divide the cooked jasmine rice among four serving bowls.
  7. Arrange the sauced chicken, shredded carrots, cucumbers, and edamame over the rice.
  8. Garnish with sliced green onions and toasted sesame seeds before serving.