# Components:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1 tbsp olive oil
03 - ½ tsp salt
04 - ¼ tsp black pepper
→ Bang Bang Sauce
05 - ½ cup mayonnaise
06 - 3 tbsp sweet chili sauce
07 - 1–2 tsp sriracha, adjust to taste
08 - 1 tsp honey, optional
09 - 1 clove garlic, minced
→ Bowl & Toppings
10 - 2 cups cooked white or brown rice
11 - 1 cup shredded carrots
12 - 1 cup cucumber, thinly sliced
13 - 1 cup red cabbage, shredded
14 - 2 green onions, sliced
15 - 1 tbsp sesame seeds, optional for garnish
16 - ¼ cup fresh cilantro leaves, optional for garnish
# Directions:
01 - Heat olive oil in a large skillet over medium heat until shimmering.
02 - Season chicken pieces with salt and pepper. Add to skillet and cook, stirring occasionally, until golden and cooked through, about 6–8 minutes. Remove from heat.
03 - In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey (if using), and minced garlic until smooth and well combined.
04 - Drizzle half of the sauce over the cooked chicken and toss to coat evenly.
05 - Divide cooked rice among four bowls. Arrange chicken, shredded carrots, cucumber slices, red cabbage, and green onions on top.
06 - Drizzle remaining Bang Bang sauce over the assembled bowls. Garnish with sesame seeds and fresh cilantro if desired. Serve immediately.
