Ingredients
Scale
- 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 tbsp vegetable oil
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp Sriracha (adjust to taste)
- 2 green onions, chopped
- 1 cup cooked jasmine rice
- 1 cup shredded carrots
- 1/2 cup sliced cucumbers
- Red chili flakes for garnish
Instructions
- Preheat oil in a skillet over medium-high heat.
- Coat chicken pieces with cornstarch evenly.
- Fry chicken until golden brown and cooked through, about 5-7 minutes.
- In a bowl, mix mayonnaise, sweet chili sauce, and Sriracha to create the sauce.
- Arrange cooked rice in bowls; top with fried chicken, carrots, and cucumbers.
- Drizzle with spicy sauce and garnish with chopped green onions and chili flakes.
- Serve immediately and enjoy!
Notes
- Adjust the spiciness by varying the amount of Sriracha.
- You can substitute chicken with tofu for a vegetarian version.
- Make extra sauce for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Frying, Tossing, Assembling
- Cuisine: Asian
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg