Description
Juicy chicken tossed in a creamy, spicy-sweet sauce, served over rice with fresh veggies — easy and perfect for weeknights.
Ingredients
1 1/2 lbs boneless skinless chicken breasts, cubed
1/4 cup tapioca starch (or potato/corn starch)
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
2 tbsp avocado oil
3 tbsp avocado mayo
1/3 cup honey
3 tbsp sweet chili sauce
1-2 tbsp hot sauce
2 tsp minced garlic
1/2 tsp salt
1 1/2 cups sliced carrots
2 cups sliced red cabbage
1 tbsp avocado oil
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
2 cups cooked jasmine rice
1 medium cucumber, sliced
Fresh lime juice
Optional: 1 medium stalk green onion, chopped; black sesame seeds
Instructions
1. Cut chicken into cubes and toss with tapioca starch, garlic powder, salt, pepper, and paprika.
2. Heat avocado oil in skillet over medium. Cook chicken until golden and cooked through.
3. In a bowl, whisk mayo, honey, sweet chili sauce, hot sauce, garlic, salt. Reserve 1/4 cup sauce.
4. Toss cooked chicken with remaining sauce until coated.
5. Sauté carrots until tender-crisp. Add cabbage and seasonings; cook until softened.
6. Assemble bowls: rice, cucumber, lime juice, veggies, chicken. Top with green onion, sesame seeds, drizzle reserved sauce.
Notes
Adjust hot sauce to control spice level.
Store chicken, sauce, rice, and veggies separately for best texture.
Refrigerate up to 4 days; freeze chicken up to 3 months.
Reheat gently: microwave, stovetop, or air fryer at 350°F for 3-5 min.
Swap veggies as desired: bell peppers, snap peas, etc.
- Prep Time: 15
- Cook Time: 20
- Category: Chicken Recipes
- Method: Stovetop
- Cuisine: American-Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 644
- Sugar: 34
- Sodium: 1393
- Fat: 22
- Saturated Fat: 3
- Carbohydrates: 70
- Fiber: 4
- Protein: 40
- Cholesterol: 109