Description
A masterful blend of tender chicken, creamy bang bang sauce, and colorful veggies in a comforting bowl.
Ingredients
Scale
- 1 ¼ cups mayonnaise
- ⅔ cup Thai sweet chili sauce
- 2 tablespoons honey
- 2 teaspoons Sriracha
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups prepared white rice, warmed
- 2 cups red cabbage, thinly sliced
- 1 large carrot, julienned
- 1 medium cucumber, halved and sliced
- 1 large avocado, thinly sliced
- Fresh cilantro, chopped for garnish
- Sesame seeds, for garnish
Instructions
- Begin by preparing the Bang Bang sauce. In a medium bowl, combine 1 ¼ cups of mayonnaise, ⅔ cup of Thai sweet chili sauce, 2 tablespoons of honey, and 2 teaspoons of Sriracha. Stir the mixture well until it’s completely smooth and creamy. Set the sauce aside, allowing the flavors to meld while you prepare the chicken.
- Next, it’s time to prep the chicken. In a large bowl, mix together 1 tablespoon of vegetable oil, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Add the 2 pounds of cubed boneless, skinless chicken breasts into the bowl and toss them thoroughly until each piece is well coated with the oil and seasonings.
- Now, let’s cook the chicken in the air fryer for that perfect crispness. Place the seasoned chicken cubes in the air fryer basket in a single layer. Set the air fryer to 400°F and cook for about 11-12 minutes. Flip the chicken halfway through cooking to ensure it browns evenly.
- After the chicken is perfectly cooked, transfer it to a large bowl. Drizzle in about ½ cup of the prepared Bang Bang sauce, then toss the chicken gently to coat each piece in the creamy glaze.
- Now it’s time to assemble the delicious bowls. Take out 4 medium bowls and evenly distribute 1 cup of warmed rice as the base in each one. Top each bowl with ½ cup of shredded red cabbage, followed by ¼ cup of julienned carrot and ¼ cup of sliced cucumber.
- Finally, spoon the sauced chicken over the vegetables in each bowl, adding equal portions. To finish, garnish each bowl with thinly sliced avocado, a drizzle of the remaining Bang Bang sauce, and a sprinkle of fresh chopped cilantro and sesame seeds.
Notes
- Prep Ahead: Make the Bang Bang sauce in advance and store it in the refrigerator for up to 5 days.
- Uniform Chicken: Cut chicken into evenly sized cubes for consistent cooking.
- Air Fryer Secrets: Avoid overcrowding the air fryer basket.
- Rice Variations: Experiment with different rice types.
- Colorful Crunch: Feel free to add more vegetables like bell peppers or steamed broccoli.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Air Fryer
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg