Name: Bang Bang Chicken and Rice Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 1/2 lbs boneless skinless chicken breasts or thighs (or a mix), cubed; 1/4 cup tapioca flour or cornstarch; 1 teaspoon garlic powder; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons avocado or olive oil; 4 tablespoons sweet chili sauce; 1/4 cup honey; 2 tablespoons sriracha; 1 teaspoon ground ginger; 2 tablespoons coconut aminos; 2 cloves garlic, minced; 1 tablespoon olive oil or avocado oil; 3 cups sliced carrots and cabbage slow; 1/2 teaspoon garlic powder; Sea salt black pepper to taste; 2 cups cooked rice; Optional: lime juice, sesame seeds and scallions to garnish

Instructions

Prep and Coat the Chicken: Start by cutting your chicken into bite-sized cubes (I love these cutting boards). In a medium bowl, mix the tapioca flour (or cornstarch), garlic powder, paprika, salt, and pepper. Toss the chicken in the mixture until it’s well coated. This coating helps crisp up the chicken beautifully without needing to deep fry it.
Cook the Chicken: Heat avocado or olive oil in a large nonstick skillet over medium-high heat. Add in the coated chicken pieces and pan fry for about 5–8 minutes on each side, or until golden and cooked through. You want that perfect crispy texture on the outside. Once the chicken is fully cooked, stir to break up the pieces a bit.
Make the sauce: While the chicken is cooking, mix up the sauce in a small bowl. Combine the sweet chili sauce, honey, sriracha, ginger, coconut aminos, and garlic. Once the chicken is done, pour the sauce right into the pan and stir to coat all the pieces. Keep the heat on low for just a few minutes to let the sauce thicken slightly and get all sticky and caramelized.
Sauté the veggies: In a separate pan (or wipe the skillet clean), heat another tablespoon of oil over medium-high heat. Add the sliced carrots and sauté for about 10 minutes. Then add the cabbage and seasoning, and cook for another 5–7 minutes, stirring occasionally, until the veggies soften a bit but still have some texture. You want them tender but not soggy.
Assemble the bowls: Time to bring it all together! In each bowl, add a scoop of cooked rice, then top with the sautéed veggies and a generous helping of bang bang chicken. Drizzle any extra sauce over the top, and finish with scallions, sesame seeds, and a little squeeze of lime if you’d like.