Bang Bang Chicken Bowl (Printable Version)

# What You'll Need:

→ Bang Bang Sauce

01 - 1 ¼ cups (290 g) mayonnaise
02 - ⅔ cup (177 g) Thai sweet chili sauce
03 - 2 tablespoons honey
04 - 2 teaspoons Sriracha, or more to taste

→ Chicken

05 - 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
06 - 1 tablespoon vegetable oil
07 - 1 teaspoon paprika
08 - 1 teaspoon garlic powder
09 - 1 teaspoon kosher salt
10 - ½ teaspoon black pepper

→ Bowl Components

11 - 4 cups (744 g) prepared white rice, warmed
12 - 2 cups (140 g) red cabbage, thinly sliced
13 - 1 large carrot, julienned
14 - 1 medium cucumber, halved and sliced
15 - 1 large avocado, thinly sliced
16 - Fresh cilantro, chopped for garnish
17 - Sesame seeds, for garnish

# How to Make It:

01 - Combine mayonnaise, Thai sweet chili sauce, honey, and Sriracha in a medium bowl. Stir until thoroughly mixed and set aside.
02 - In a large bowl, whisk together oil, paprika, garlic powder, salt, and pepper. Add chicken cubes and gently toss until evenly coated with the seasoning mixture.
03 - Arrange chicken in a single layer in the air fryer basket, working in batches if necessary. Air fry at 200°C (400°F) for 11-12 minutes, flipping halfway through cooking, until chicken reaches an internal temperature of 74°C (165°F).
04 - Transfer cooked chicken to a large bowl and add ½ cup of bang bang sauce. Toss gently to coat all pieces evenly.
05 - Divide 1 cup of warm rice into each of 4 medium-sized bowls. Add ½ cup of red cabbage, ¼ cup of julienned carrots, and ¼ cup of sliced cucumber to each bowl. Top with equal portions of avocado slices and the bang bang chicken.
06 - Drizzle remaining bang bang sauce over each bowl. Sprinkle with chopped cilantro and sesame seeds. Serve immediately.

# Handy Tips:

01 - For stovetop preparation: Season chicken as directed, then heat oil in a large non-stick skillet over medium-high heat. Cook chicken 8-10 minutes, flipping halfway, until golden brown and internal temperature reaches 74°C (165°F). Turn off heat and toss with ½ cup bang bang sauce in the pan.

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