Ingredients
Chicken Coating and Chicken:
- 1/4 cup tapioca starch (or potato starch)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 1/2 pounds boneless skinless chicken breasts, cubed (about 3 cups)
- 2 Tablespoons avocado oil
Sauce:
- 3 Tablespoons avocado mayo, divided
- 1/3 cup honey
- 3 Tablespoons sweet chili sauce
- 1-2 Tablespoons hot sauce (adjust to taste)
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1 Tablespoon avocado oil
Vegetables:
- 1 1/2 cups sliced carrots
- 2 cups sliced red cabbage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Assembly:
- 2 cups cooked jasmine rice
- 1 medium cucumber, sliced
- Freshly squeezed lime juice (to taste)
- 1 medium green onion stalk, chopped (for garnish)
- Black sesame seeds (optional, for garnish)
Instructions
- Combine Seasonings: In a medium bowl, mix the tapioca starch, garlic powder, salt, pepper, and paprika to create the seasoning base for the chicken.
- Coat Chicken: Add the cubed chicken pieces to the bowl with the seasoning mixture and toss well to ensure all pieces are evenly coated.
- Add to Skillet: Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium-high heat. Place the coated chicken pieces into the skillet.
- Cook Chicken: Pan-fry the chicken for 5-8 minutes without moving to allow browning. Flip and cook for an additional 5-8 minutes until the chicken is golden brown and cooked through. Stir slightly to break up larger pieces once cooked.
- Mix Sauce Ingredients: While the chicken cooks, in a large bowl, combine 1 tablespoon of avocado mayo, honey, sweet chili sauce, hot sauce, minced garlic, and 1/2 teaspoon salt to make the sauce. Set aside about 1/4 cup of this sauce for later use.
- Set Aside Chicken: Once cooked, transfer the chicken to a paper towel-lined plate to absorb any excess oil (optional step).
- Coat Chicken In Sauce: Add the chicken to the large bowl with the remaining sauce mixture and toss thoroughly to coat the chicken pieces.
- Heat Oil: Add 1 tablespoon more avocado oil to the skillet and reheat over medium-high heat for cooking the vegetables.
- Add Carrots: Add the sliced carrots to the skillet and cook for about 10 minutes, stirring occasionally until they start to soften.
- Add Cabbage: Add the sliced red cabbage along with garlic powder, salt, and pepper. Cook for another 5-7 minutes until the cabbage softens, stirring occasionally.
- Divide Rice: While the vegetables cook, warm the jasmine rice and divide evenly into 4 bowls or meal prep containers. Add sliced cucumber on top of the rice and drizzle with freshly squeezed lime juice.
- Add Mayo To Sauce: To the 1/4 cup of sauce set aside earlier, add the remaining 2 tablespoons of avocado mayo and whisk until smooth to create a creamy drizzle.
- Assemble Bowls: Evenly distribute the cooked vegetables and sauced chicken over the rice and cucumber in each bowl. Garnish with chopped green onions and black sesame seeds if desired. Drizzle the creamy sauce over each bowl and serve immediately.
Notes
- Adjust the hot sauce amount according to preferred spice level.
- Using tapioca or potato starch provides extra crispiness when frying the chicken.
- For a gluten-free meal, ensure all sauces used are gluten-free certified.
- Can be prepared in advance and stored refrigerated for up to 3 days.
- Substitute avocado oil with other high smoke point oils like canola or vegetable oil.
- Optional garnish of black sesame seeds adds a nice texture and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Inspired
