Bang Bang Chicken Bowls

Name: Bang Bang Chicken Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian
Ingredients: 10½ oz Jasmine Rice; 1 tsp Salt; 5½ oz Greek Yogurt; 4 tbsp Sweet Chili Sauce; 1 tsp Sriracha; 2 tbsp Rice Vinegar; 10½ oz Cabbage; 1 Carrot; 1 Cucumber; 3 oz Panko; 2 tbsp Vegetable Oil; 1 Egg; 1¼ lb Chicken Breast

By Eatpace

Crispy chicken bites, cucumber and cabbage slaw top rice with a sweet chili yogurt sauce. The chicken cooks in the air fryer while the rice simmers.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 733; kcal per serving
Protein: 49g; per serving

Plan this dinner Jump to recipe

Crispy chicken bites over rice with cucumber, cabbage slaw and sweet chili yogurt sauce.

40 min

Method

6 steps 15 min prep · 25 min cook

Prep

Step 1. Bring Jasmine Rice, Water and half the Salt to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Remove from the heat and rest, covered, for 10 minutes.
Step 2. Meanwhile, stir Greek Yogurt, Sweet Chili Sauce, Sriracha and half the Rice Vinegar together in a small bowl. Refrigerate until serving.
Step 3. Toss Cabbage and Carrot with the rest of the Rice Vinegar in a bowl. Set aside with Cucumber.
Step 4. Mix Panko with Vegetable Oil and the rest of the Salt in a shallow bowl. Put Eggs in another bowl. Dip Chicken Breast in the egg, then press into the crumbs.

Cook

Step 5. Arrange the chicken in a single layer in the air fryer basket, working in batches if needed. Air-fry at 400°F (200°C), turning halfway, until golden and no longer pink inside, about 10 minutes per batch.

Finish & serve

Step 6. Fluff the rice and divide among bowls. Add the slaw, cucumber and chicken, then spoon the sauce over the chicken just before serving.

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Tips

Good to know

Check the largest chicken bite with an instant-read thermometer; it should reach 165°F.

Swap it

For a milder sauce, replace the Sriracha with an extra splash of rice vinegar.

Leftovers

Refrigerate leftovers promptly for up to 3 days, keeping the sauce and vegetables separate; reheat the chicken in the air fryer.

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