Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups cooked jasmine rice or your preferred grain
- Fresh vegetables (cucumbers, shredded carrots, bell peppers)
- Sesame seeds and chopped green onions for garnish
Instructions
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, garlic powder, and onion powder until smooth. Set aside.
- Season the chicken breasts with salt and pepper. Cook in the oven, grill, or skillet for about 6-8 minutes per side until fully cooked. Alternatively, use an air fryer for crispy chicken.
- Once cooked, let the chicken rest for a few minutes, then shred with two forks or chop into bite-sized pieces.
- Start with a base of cooked rice in a bowl. Top with shredded chicken, fresh vegetables, and drizzle generously with the spicy mayo sauce. Garnish with sesame seeds and chopped green onions.
Notes
- For extra flavor, marinate the chicken in the spicy mayo mixture for 30 minutes before cooking.
- Use gluten-free soy sauce or tamari for a gluten-free option.
- Prepare the vegetables ahead of time for quick assembly.
- Store leftover chicken and toppings separately for freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop, Baking, Air Fryer
- Cuisine: Asian-inspired
- Diet: Gluten-Free, High-Protein, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg