Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups cooked white or brown rice
- 1 cup broccoli florets
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 3 green onions, finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds
Instructions
- Season chicken pieces with salt and black pepper.
- Heat vegetable oil in a skillet over medium heat. Cook chicken 5–7 minutes until golden and fully cooked. Remove and set aside.
- In the same skillet, sauté broccoli, red bell pepper, and carrot for 3–5 minutes until tender-crisp.
- In a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and soy sauce until smooth.
- Return chicken to skillet and pour sauce over mixture. Stir to coat evenly and cook 1–2 minutes until heated through.
- Divide cooked rice among four bowls.
- Top with chicken and vegetable mixture.
- Garnish with green onions and sesame seeds. Serve warm.
Notes
- Adjust Sriracha to control spice level.
- Do not overcook vegetables to maintain crisp texture.
- Store leftovers refrigerated up to 4 days.
- Freeze chicken mixture separately up to 3 months.
- Use gluten-free soy sauce for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
