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Description
A high-protein meal featuring air-fried chicken cubes tossed in a creamy, sweet, and spicy Bang Bang sauce, served over white rice with fresh vegetables like cabbage, carrots, cucumber, and avocado.
Ingredients
- 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/4 cups mayonnaise
- 2/3 cup Thai sweet chili sauce
- 2 tablespoons honey
- 2 teaspoons Sriracha
- 4 cups cooked white rice
- 2 cups red cabbage, thinly sliced
- 1 large carrot, julienned
- 1 medium cucumber, halved and sliced
- 1 large avocado, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon sesame seeds
Instructions
- In a medium mixing bowl, toss the cubed chicken with oil, paprika, garlic powder, salt, and pepper until evenly coated.
- Arrange the chicken in a single layer in your air fryer basket and cook at 400°F for about 11 to 12 minutes, flipping halfway through, until the internal temperature reaches 165°F.
- While the chicken cooks, whisk together the mayonnaise, sweet chili sauce, honey, and Sriracha in a small bowl to create the Bang Bang sauce.
- Once the chicken is done, transfer it to a clean bowl and toss with 1/2 cup of the prepared sauce until well glazed.
- Assemble the bowls by dividing the rice, cabbage, carrots, and cucumbers into four portions.
- Top with the saucy chicken and avocado slices, then drizzle with the remaining sauce and garnish with cilantro and sesame seeds.
Notes
- Ensure the chicken reaches an internal temperature of 165°F for safety.
- This recipe is gluten-free, assuming no cross-contamination.
- Adjust Sriracha for spice level preference.