Bang Bang Chicken Bowls

Savor the flavors of these Bang Bang Chicken Bowls, perfect for a quick and delicious meal! With tender, crispy chicken thighs coated in a zesty spice mix, served over fluffy jasmine rice and topped with fresh greens, shredded carrots, and crunchy cucumbers, these bowls are a feast for the senses. Drizzle with creamy sriracha for that perfect spicy kick and enjoy with a squeeze of lime. Ready in just 30 minutes, they are ideal for busy nights!

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Ingredients

1 lb boneless, skinless chicken thighs

2 tablespoons cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons vegetable oil

1 cup cooked jasmine rice

2 cups mixed greens (spinach, arugula, or romaine)

1 cup shredded carrots

1/2 cup sliced cucumbers

1/4 cup green onions, chopped

1/4 cup cilantro, chopped

1/2 cup creamy sriracha sauce (store-bought or homemade)

Lime wedges for serving

Instructions

Prep the Chicken: Cut the chicken thighs into bite-sized pieces. In a mixing bowl, combine cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Toss the chicken pieces in the mixture until they are fully coated.

Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces and cook for about 6-8 minutes, turning occasionally, until they are golden brown and cooked through. Remove from heat.

Assemble the Bowls: In serving bowls, start with a base of cooked jasmine rice. Top with mixed greens, shredded carrots, sliced cucumbers, and the cooked chicken.

Add the Sauce: Drizzle the creamy sriracha sauce generously over the assembled bowls. Adjust the amount to taste, depending on your spice preference.

Garnish and Serve: Sprinkle with chopped green onions and cilantro. Serve with lime wedges on the side for an extra zesty kick.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4