Bang Bang Chicken Bowl

Ingredients

• 2 lb boneless skinless chicken thighs (diced into bite-sized pieces)
• 2 tbsp soy sauce (for chicken marinade)
• salt (to taste)
• black pepper (to taste)
• garlic powder (to taste)
• onion powder (to taste)
• avocado oil spray (for pan searing)
• 2 cup jasmine rice (dry measurement)
• 3 cup chicken bone broth (used to cook the rice instead of water)
• 0.75 cup avocado mayo (for bang bang sauce)
• 2 tbsp thai sweet chili sauce (for bang bang sauce)
• 2 tbsp sriracha (for bang bang sauce)
• 3 tbsp honey (divided: 1 tbsp for sauce, 2 tbsp for salad)
• 3 tbsp seasoned rice vinegar (divided: 1 tbsp for sauce, 2 tbsp for salad)
• 1 tsp chili flakes (for bang bang sauce)
• 4 carrots (for salad)
• 4 mini cucumbers (for salad)
• 1 tbsp sesame seeds (divided: 1/2 tbsp white and 1/2 tbsp black for salad; extra for topping)
• 1 cup red cabbage (shredded, for topping)
• 2 green onions (sliced, for topping)

Steps

1. 1

   Prepare the Bang Bang sauce by whisking together 3/4 cup avocado mayo, 2 tbsp Thai sweet chili sauce, 2 tbsp sriracha, 1 tbsp honey, 1 tbsp seasoned rice vinegar, and 1 tsp chili flakes in a small bowl. Set aside in the refrigerator.

2. 2

   Prepare the Cucumber Carrot Salad: Thinly slice or shred the 4 carrots and 4 mini cucumbers. In a bowl, combine them with 2 tbsp seasoned rice vinegar, 2 tbsp honey, 1/2 tbsp white sesame seeds, 1/2 tbsp black sesame seeds, and salt and garlic powder to taste. Place in the fridge to marinate.

3. 3

   Cook the jasmine rice using chicken bone broth instead of water according to package instructions (typically a 1:1.5 ratio of rice to broth).

4. 4

   Dice the chicken thighs into bite-sized pieces and place them in a large bowl. Drizzle with 2 tbsp soy sauce and season generously with salt, pepper, garlic powder, and onion powder. Mix until the chicken is evenly coated.

5. 5

   Heat a large skillet over medium-high heat. Spray generously with avocado oil. Add the chicken to the pan, spreading it out in an even layer.

6. 6

   Let the chicken cook undisturbed for 5-7 minutes to develop a deep golden-brown crust. Stir the chicken and continue cooking, mixing every few minutes, until the internal temperature reaches 175-185°F (about 8-10 minutes total).

7. 7

   Once the chicken is fully cooked, turn off the heat. Add a few tablespoons of the prepared Bang Bang sauce to the skillet and toss until the chicken is thoroughly glazed.

8. 8

   Assemble the bowls: Start with a base of bone broth rice, top with the glazed chicken, a portion of the cucumber-carrot salad, and shredded red cabbage. Garnish with sliced green onions and extra sesame seeds.

Notes

Measurements are estimated by the author; adjust spice levels and sweetness to your personal preference. Using bone broth for the rice adds significant protein and flavor compared to water.

Nutrition per serving

• main dish
• meal prep
• high-protein
• healthy
• weeknight dinner
• spicy
• chicken thighs
• bowl