Description
A vibrant, protein-packed meal with tender chicken tossed in a creamy chili sauce, served over rice with crisp vegetables. Ideal for quick weeknight dinners with bold Asian fusion flavors.
Ingredients
1.5 lbs boneless chicken thighs, cut into bite-sized pieces
2 cups cooked jasmine rice
1/3 cup mayonnaise
2 tbsp Sriracha
1 tbsp brown sugar
1 tbsp fresh lime juice
2 medium carrots, julienned
2 cups broccoli florets
1 tbsp sesame seeds, toasted
2 green onions, sliced
Instructions
Whisk mayonnaise, Sriracha, brown sugar, and lime juice for the sauce.
Heat 1 tbsp oil in a skillet over medium-high. Cook chicken 6-8 minutes until golden and cooked through. Toss in sauce to coat.
Meanwhile, blanch broccoli in boiling water 2 minutes and shock in ice water. Thinly julienne carrots.
Assemble bowls with rice, chicken, veggies, green onions, and a sprinkle of sesame seeds.
Notes
Adjust Sriracha amount for spice level
Use zucchini or snap peas as carrot alternatives
Store leftovers in airtight containers up to 3 days
Substitute quinoa for rice for a low-carb version
- Prep Time: 10
- Cook Time: 10
- Category: Meals
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 10g
- Sodium: 570mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg