Ingredients
Chicken:
- 1 tablespoon olive oil
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into chunks
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon fine kosher salt (or to taste)
- Black pepper to taste
Bang Bang Sauce:
- 1/2 cup plain Greek yogurt (whole milk Greek yogurt recommended)
- 2 tablespoons mayonnaise
- 3 tablespoons sweet chili sauce
- 1 teaspoon sriracha
- Pinch of salt
Vegetable Slaw:
- 2 cups thinly sliced red cabbage
- 1 carrot, shredded
- 1/2 English cucumber, cut into matchsticks
- 2 tablespoons chopped cilantro
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons honey
- 1/2 teaspoon fine kosher salt (or to taste)
Base:
- 2 cups cooked rice (jasmine or basmati)
Instructions
- Cook the Rice: Prepare the rice according to the package instructions until fluffy and fully cooked, then set aside.
- Make the Bang Bang Sauce: In a bowl or jar, whisk together Greek yogurt, mayonnaise, sweet chili sauce, sriracha, and a pinch of salt until smooth. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.
- Prepare the Slaw: In a mixing bowl, combine the shredded cabbage, carrot, cucumber, and chopped cilantro. Drizzle with rice vinegar, toasted sesame oil, honey, and salt. Toss well to coat all the vegetables evenly. Taste and adjust seasoning. Cover and refrigerate.
- Season the Chicken: Heat olive oil in a large skillet over medium-high heat. In a separate bowl, mix chicken chunks with smoked paprika, garlic powder, onion powder, kosher salt, and black pepper until well coated.
- Cook the Chicken: Add the seasoned chicken to the hot skillet, spreading it out in a single layer. Let cook undisturbed for 2-3 minutes, then flip the pieces and cook for another 4-5 minutes, or until the internal temperature reaches 165°F and the chicken is cooked through.
- Assemble the Bowls: Divide cooked rice evenly into four bowls. Top each with a quarter of the cooked chicken and desired amount of vegetable slaw. Drizzle generously with bang bang sauce, garnish with extra cilantro if desired, and serve immediately.
Notes
- For best flavor, use whole milk Greek yogurt in the bang bang sauce for creaminess.
- Chicken thighs can be used instead of breasts for juicier meat.
- Adjust the amount of sriracha to control the spice level in the sauce.
- Using freshly cooked rice ensures the best texture for the bowls.
- Leftover components can be stored separately in the refrigerator for up to 2 days.
- Vegetable slaw can be customized with additional fresh herbs or vegetables.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
