Description
A delicious bowl of tender chicken, fresh vegetables, and a spicy-sweet sauce served over rice, perfect for any weeknight dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cups cooked rice (white or brown)
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 3 green onions, chopped
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha sauce (adjust for spice level)
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 2 tablespoons oil (for cooking)
- Sesame seeds (for garnishing)
Instructions
- Prep the Chicken: Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- Cook the Chicken: Heat oil in a skillet over medium heat. Cook chicken until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- Sauté the Vegetables: In the same skillet, add broccoli, red bell pepper, and carrot. Sauté for 3–5 minutes until tender but crisp.
- Mix the Sauce: In a small bowl, mix mayonnaise, sweet chili sauce, Sriracha, and soy sauce until well blended.
- Combine Ingredients: Return chicken to the skillet, pour sauce over, and stir to coat.
- Prepare the Rice: In serving bowls, place a layer of cooked rice as the base.
- Assemble the Bowls: Spoon the chicken and vegetable mixture over the rice.
- Garnish: Top with chopped green onions and sesame seeds.
- Serve Immediately: Enjoy fresh and hot.
Notes
Feel free to substitute brown rice for white or cauliflower rice for a low-carb option. You can use pre-cut veggies or frozen vegetable mixes to save time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg