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Description
A high-protein meal bowl featuring crispy fried chicken tossed in spicy buffalo sauce, served over jasmine rice with fresh chopped celery, sliced carrots, and optional toppings like avocado and ranch dressing.
Ingredients
- For the Crispy Chicken:
- ¼ cup tapioca starch (or cornstarch)
- 1 teaspoon garlic powder
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 medium boneless, skinless chicken breasts, cubed (about 1 ½ pounds)
- 2 tablespoons avocado oil (or other high-heat cooking oil)
- For the Buffalo Sauce:
- ½ cup hot sauce (like Frank’s RedHot)
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Bowls:
- 2 cups cooked jasmine rice
- 2-3 cups chopped celery
- 2-3 cups sliced carrots
- 1 medium avocado, sliced (optional)
- 1 medium green onion stalk, chopped (for garnish, optional)
- Ranch dressing or crumbled blue cheese (for topping, optional)
Instructions
- In a medium bowl, combine the tapioca starch, garlic powder, chili powder, cumin, smoked paprika, black pepper, and salt. Add the cubed chicken and toss until each piece is fully coated.
- Heat the avocado oil in a large non-stick skillet over medium-high heat. Add the coated chicken in a single layer and pan-fry for 5-8 minutes until golden brown and crispy on one side. Flip the chicken and cook for another 5-8 minutes until the other side is golden brown and the chicken is fully cooked through (internal temperature 165°F / 74°C). Break up any larger pieces with your spoon.
- While the chicken cooks, prepare the buffalo sauce. In a separate large bowl, whisk together the hot sauce, honey, lime juice, minced garlic, salt, and black pepper. Reserve about ¼ cup of this sauce for drizzling.
- Once the chicken is cooked, transfer it to a paper towel-lined plate to drain any excess oil. Then, immediately add the hot crispy chicken to the bowl with the buffalo sauce and toss until all pieces are thoroughly coated.
- To assemble the bowls, divide the cooked jasmine rice, chopped celery, and sliced carrots among your serving bowls. Top with the crispy buffalo chicken.
- If desired, add sliced avocado, a drizzle of the reserved buffalo sauce, ranch dressing, or a sprinkle of crumbled blue cheese. Garnish with chopped green onions. Serve immediately and enjoy the contrasting flavors and textures.
Notes
- This recipe uses tapioca starch for a gluten-free option, but cornstarch can be substituted.
- Ensure chicken reaches an internal temperature of 165°F for safety.
- Adjust hot sauce quantity for desired spiciness level.