Description
Tender chicken bites get a fiery-sweet coating, balancing creamy mayo with chili heat. Nestled on fragrant jasmine rice and fresh cabbage, carrot, and cucumber, each bite offers crunchy textures and zesty lime brightness.
Ingredients
- 1 cup uncooked jasmine rice
- 2 cups water
- 1 tablespoon vegetable oil
- 1 pound chicken breasts diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1 garlic clove minced
- 1 cup shredded cabbage
- 1/2 cup shredded carrot
- 1/2 cup sliced cucumber
- 2 tablespoons sliced green onion
- 2 tablespoons chopped cilantro
- 1 tablespoon sesame seeds
- 2 wedges lime optional
- 2 tablespoons peanuts crushed optional
Instructions
- Rinse the jasmine rice under cold water until the water runs clear then combine with water in a pot and bring to a boil, reduce heat to low, cover and simmer for 15 minutes, then fluff with a fork.
- Heat vegetable oil in a large skillet over medium-high heat, season diced chicken breasts with salt and black pepper, and cook until golden brown and cooked through, about 5 to 7 minutes.
- In a bowl whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar and minced garlic until smooth.
- Toss the cooked chicken in the spicy mayonnaise sauce until evenly coated.
- Divide the cooked rice among serving bowls and top each with the sauced chicken.
- Arrange shredded cabbage, shredded carrot and sliced cucumber around the chicken in each bowl.
- Garnish with sliced green onion, chopped cilantro, sesame seeds and crushed peanuts, then serve with lime wedges.
Notes
- You can substitute brown rice or cauliflower rice for a lighter base.
- Adjust sriracha quantity to suit your preferred spice level.
- Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
- For additional crunch serve with crushed tortilla chips or fried wonton strips.