Ingredients
Scale
- 290 g Mayonnaise
- 177 g Thai Sweet Chili Sauce
- 2 tablespoons Honey
- 2 teaspoons Sriracha
- 900 g skinless, boneless chicken breast, cut into 2.5 cm cubes
- 1 tablespoon Vegetable oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 744 g cooked white rice, warm
- 140 g thinly sliced red cabbage
- 1 large Carrot, julienned
- 1 medium Cucumber, sliced
- 1 large Avocado, sliced
- Fresh cilantro, chopped, for garnish
- Sesame seeds, for garnish
Instructions
- Prepare the Bang Bang sauce by mixing mayonnaise, Thai sweet chili sauce, honey, and Sriracha until smooth.
- Season the chicken with vegetable oil, paprika, garlic powder, salt, and black pepper, ensuring each piece is evenly coated.
- Cook the chicken in an air fryer at 200°C (400°F) for 11-12 minutes, flipping halfway, or sauté in a pan over medium-high heat until golden brown and cooked through.
- Toss the warm chicken with half of the Bang Bang sauce.
- Assemble the bowls by layering cooked rice, seasoned chicken, red cabbage, carrot, cucumber, and avocado slices.
- Drizzle with additional Bang Bang sauce and garnish with cilantro and sesame seeds.
Notes
You can adjust the spice level of the sauce by varying the amount of Sriracha. For a milder option, serve the sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Frying, Cooking, Sautéing
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 12g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg