Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 1 cup bell peppers, sliced
- 1 cup shredded cabbage
- 3 green onions, sliced
- 2 tbsp olive oil
- 2 tbsp Sriracha (adjust for spice level)
- ¼ cup mayonnaise (light optional)
- 2 tbsp honey
- Salt and pepper to taste
Instructions
- 1. Prep all vegetables: slice bell peppers and green onions; shred cabbage.
- 2. In a skillet over medium heat, add olive oil and season chicken with salt and pepper. Cook for 6-7 minutes on each side until golden brown.
- 3. While the chicken cooks, mix Sriracha, mayonnaise, and honey in a bowl until smooth.
- 4. Remove chicken from skillet and let rest before slicing into strips. Briefly warm the veggies in the same skillet.
- 5. Assemble your bowl by layering rice (if using), sliced chicken, veggies, and drizzle with bang bang sauce.
- 6. Garnish with green onions and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 10g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: - Marinate the chicken for at least 30 minutes for extra flavor. - Swap out vegetables based on your preference or what's in season. - For a vegetarian option, substitute chicken with crispy tofu or tempeh.
