Description
A delicious spicy chicken dish served with rice and mixed vegetables, perfect for a comforting meal.
Ingredients
Scale
- 1 pound Boneless, Skinless Chicken Breast
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 0 teaspoon Black Pepper
- 3 tablespoons Vegetable Oil
- 0 cup Mayonnaise
- 0 cup Sweet Chili Sauce
- 2 tablespoons Sriracha Hot Sauce (adjust to taste)
- 1 tablespoon Honey or Maple Syrup
- 1 tablespoon Rice Vinegar
- 1 teaspoon Sesame Oil
- 0 teaspoon Garlic Powder
- 2 cups Rice (Jasmine or Basmati)
- 3 cups Water
- 0 teaspoon Salt (for rice)
- 2 cups Mixed Vegetables (e.g., sliced cucumber, grated carrot, shelled edamame)
- 2 Green Onions, thinly sliced
- 0 cup Fresh Cilantro, roughly chopped
- 1 tablespoon Toasted Sesame Seeds
Instructions
- In a bowl, coat the chicken breast with cornstarch, salt, and black pepper.
- Heat vegetable oil in a pan over medium heat and sauté the chicken until cooked through.
- In a separate bowl, mix Sriracha, honey, rice vinegar, sesame oil, and garlic powder.
- Once the chicken is cooked, add the sauce mixture and stir to combine.
- In a pot, bring water and salt to a boil, then add the rice and cook according to package instructions.
- Steam or sauté the mixed vegetables until tender.
- Serve the chicken over rice, topped with vegetables, green onions, cilantro, and toasted sesame seeds.
Notes
- For a milder dish, reduce the amount of Sriracha.
- Feel free to use any mixed vegetables you prefer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg