Name: Bang Bang Chicken Bowl
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Asian-inspired
Ingredients: 1/4 cup tapioca starch (or potato starch); 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon paprika; 1 1/2 pounds boneless skinless chicken breasts (cubed, about 3 cups); 2 Tablespoons avocado oil; 3 Tablespoons avocado mayo (divided); 1/3 cup honey; 3 Tablespoons sweet chili sauce; 1–2 Tablespoons hot sauce; 2 teaspoons minced garlic; 1/2 teaspoon salt; 1 Tablespoon avocado oil; 1 1/2 cups sliced carrots; 2 cups sliced red cabbage; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cups cooked jasmine rice; 1 medium cucumber (sliced); Fresh lime juice (to taste); 1 medium green onion stalk (chopped, garnish); Black sesame seeds (optional, garnish)

Description

Crispy chicken tossed in a creamy sweet and spicy sauce, served with rice, fresh veggies, and a drizzle of bang bang sauce. A high-protein, meal-prep friendly dinner bowl that’s easy and delicious.

Ingredients

Scale

1/4 cup tapioca starch (or potato starch)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 1/2 pounds boneless skinless chicken breasts (cubed, about 3 cups)
2 Tablespoons avocado oil
3 Tablespoons avocado mayo (divided)
1/3 cup honey
3 Tablespoons sweet chili sauce
1–2 Tablespoons hot sauce
2 teaspoons minced garlic
1/2 teaspoon salt
1 Tablespoon avocado oil
1 1/2 cups sliced carrots
2 cups sliced red cabbage
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cooked jasmine rice
1 medium cucumber (sliced)
Fresh lime juice (to taste)
1 medium green onion stalk (chopped, garnish)
Black sesame seeds (optional, garnish)

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Instructions

1. In a medium bowl combine tapioca starch, garlic powder, salt, pepper, and paprika. Toss chicken until coated.

2. Heat avocado oil in a large skillet over medium-high. Cook chicken 5–8 minutes per side until golden and fully cooked. Stir to break up pieces.

3. While chicken cooks, mix sauce ingredients with 1 Tablespoon mayo. Reserve 1/4 cup sauce.

4. Transfer chicken to paper towel, then toss in sauce until coated.

5. In the same pan, cook carrots with avocado oil for 10 minutes. Add cabbage, garlic powder, salt, and pepper, then cook 5–7 minutes until softened.

6. Divide rice and cucumber among 4 bowls. Drizzle lime juice over each.

7. Mix reserved 1/4 cup sauce with 2 Tablespoons mayo, then drizzle over bowls.

8. Top bowls with veggies, chicken, green onions, and sesame seeds. Enjoy!

Notes

Adjust spice by adding more or less hot sauce.

For best texture, store chicken, veggies, rice, and sauce separately when meal prepping.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 644
Sugar: 34 g
Sodium: 1393 mg
Fat: 22 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 70 g
Fiber: 4 g
Protein: 40 g
Cholesterol: 109 mg