Description
A deliciously crispy chicken dish paired with a zesty spicy mayo sauce, served on a bed of jasmine rice with fresh vegetables.
Ingredients
Scale
- 1 pound Boneless Skinless Chicken Breasts
- 1/2 cup Cornstarch
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Paprika
- 1/4 cup Vegetable Oil
- 2 cups Cooked Jasmine Rice
- 1 cup Shredded Lettuce
- 1 cup Diced Cucumber
- 1/2 cup Shredded Carrots
- 1/4 cup Chopped Green Onions
- Sesame Seeds (to taste)
- 1/2 cup Mayonnaise
- 2 tablespoons Sweet Chili Sauce
- 1 tablespoon Sriracha
Instructions
- In a large bowl, mix together cornstarch, salt, black pepper, garlic powder, and paprika. Coat the chicken pieces thoroughly in this seasoning mix.
- Preheat your skillet over medium-high heat, adding vegetable oil until it shimmers.
- Carefully place the coated chicken in a single layer in the hot skillet. Cook for 5-7 minutes, turning occasionally, until it is golden brown and thoroughly cooked.
- Remove the chicken from the skillet and let it drain on paper towels.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Adjust the spice level to your preference by adding more or less sriracha.
- Place cooked jasmine rice at the base of a bowl. Layer with crispy chicken, followed by lettuce, cucumber, carrots, and green onions. Drizzle with the spicy mayo sauce.
- Add sesame seeds on top before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg