Bang Bang Chicken Bowl
Servings 4
Ingredients
Bang Bang Sauce
- 1 ¼ cups mayonnaise
- ⅔ cup Thai sweet chili sauce
- 2 tablespoons honey
- 2 teaspoons Sriracha or more to taste
Chicken
- 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Bowl Ingredients
- 4 cups prepared white rice cooked in Zoup! Chicken Bone Broth
- 2 cups red cabbage thinly sliced, divided
- 1 large carrot julienned, divided
- 1 medium cucumber halved, sliced, divided
- 1 large avocado thinly sliced, divided
- fresh cilantro chopped for garnish
- sesame seeds for garnish
Instructions
Bang Bang Sauce
- To a medium bowl, add mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Stir to combine. Set aside.
Chicken
- In a large bowl, combine oil, paprika, garlic powder, salt, and pepper.
- Add cubes of chicken. Gently toss to coat.
- Place chicken in a single layer into the basket of the air fryer. Depending on the size of your air fryer, you may have to work in batches.
- Air fry* at 400°F for 11-12 minutes, flipping halfway, or until the chicken reaches an internal temperature of 165°F.
- To a large bowl, add cooked chicken. Add ½ cup of bang bang sauce, tossing to coat.
Assembly
- To assemble, set out 4 medium-sized bowls. To each bowl, add 1 cup of rice cooked in Zoup! Chicken Bone Broth, ½ cup of cabbage, ¼ cup of carrots, and ¼ cup of cucumbers. Top with equal portions of avocado and cooked bang-bang chicken.
- Garnish each bowl with the remaining bang bang sauce, cilantro, and sesame seeds. Serve immediately.
