Calories 560 Protein 55 g Carbs 50 g Fat 15 g Serving
Size 1 bowl
Ingredients:
For the Chicken:
12 oz boneless, skinless chicken breast, cut into bite-sized pieces
1 tbsp cornstarch (or arrowroot powder)
½ tsp garlic powder
1½ tsp smoked paprika
¼ tsp salt
½ tsp black pepper
1 tbsp olive oil (for cooking)
For the Bang Bang Sauce:
1½ cup Greek yogurt
1 tbsp sriracha
1 tbsp low-fat mayo
1 tbsp honey
1 tsp rice vinegar
For the Bowl:
1½ cups cooked jasmine rice (or cauliflower rice for lower carbs)
1½ cup shredded purple cabbage
½ cup shredded carrots
1½ cup cucumber, sliced
1 green onion, chopped
1 tsp black sesame seeds (for garnish)
Instructions
- Prepare the Chicken: In a bowl, toss the chicken with cornstarch, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
- Cook the Chicken: Heat olive oil in a pan over medium heat. Add the chicken and cook for 4-5 minutes per side until golden brown and fully cooked.
- Make the Bang Bang Sauce: In a small bowl, mix Greek yogurt, sriracha, low-fat mayo, honey, and rice vinegar until smooth.
- Assemble the Bowl: Divide cooked rice into bowls. Top with cooked chicken, shredded cabbage, carrots, and cucumber.
- Drizzle & Garnish: Spoon the Bang Bang sauce over the chicken, then garnish with green onion and black sesame seeds. Serve immediately.