Description
A convenient and flavorful dish featuring crispy chicken, fragrant jasmine rice, and tangy bang bang sauce. Balanced with freshness from green onions for a handheld meal perfect for busy days.
Ingredients
2 (6oz each) skinless chicken breast
1 1/2 cups uncooked jasmine rice
3/4 cup store-bought bang bang sauce
1/4 cup sliced green onions
1/4 cup all-purpose flour (use cornstarch for gluten-free)
2 tbsp low-sodium soy sauce
1 tsp soy sauce (for chicken coating)
1/4 tsp pepper
1 tbsp oil (for frying)
Instructions
Rinse jasmine rice under cold water. Combine with 2 1/2 cups water in a pot, bring to a boil, reduce heat, cover, and simmer 18 minutes. Let rest 5 minutes before fluffing.
Cut chicken breasts into 1-inch cubes. Toss with flour, 1 tsp soy sauce, and 1/4 tsp pepper. Heat 1 tbsp oil in a skillet over medium-high, cook chicken 4-5 minutes per side until browned but pink inside.
Distribute rice into 4 bowls. Top with chicken, 2 tbsp bang bang sauce per bowl, and sprinkle green onions. Drizzle remaining soy sauce evenly.
Notes
Chill chicken cubes 15-30 minutes before cooking for crisper browning
Use a digital thermometer: Chicken should reach 160°F when fully cooked
Simmer rice in a single layer for even cooking
Freeze uncooked rice portion for future use
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg