# What You Need:
→ 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. Season chicken pieces with salt and pepper. Add to the skillet and cook, stirring occasionally, until golden and cooked through, about 6–8 minutes. Remove from heat.
02 - In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey (if using), and minced garlic until smooth and well combined.
03 - Drizzle half of the sauce over the cooked chicken and toss to coat evenly.
04 - Divide cooked rice among four bowls. Arrange chicken, shredded carrots, cucumber slices, red cabbage, and green onions on top.
05 - Drizzle remaining Bang Bang sauce over the assembled bowls. Garnish with sesame seeds and fresh cilantro if desired. Serve immediately.
