Scale

1 lb boneless chicken breast, cut into chunks

1/2 cup cornstarch

Salt and pepper, to taste

2 tbsp vegetable oil

1/2 cup mayonnaise

2 tbsp sweet chili sauce

1 tbsp sriracha (or to taste)

1 tsp honey

1 tsp rice vinegar (optional)

2 cups cooked white rice

1 cup shredded carrots

1 cup sliced cucumbers

1/2 cup chopped scallions

Optional: sesame seeds, cilantro, lime wedges

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1. Toss chicken in cornstarch, salt, and pepper.

2. Heat oil in a skillet and cook chicken until golden and crispy, about 5–7 minutes.

3. Mix mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl to make the sauce.

4. Toss cooked chicken in the prepared sauce.

5. Add rice to serving bowls and top with chicken and fresh vegetables.

6. Garnish with sesame seeds, lime, or cilantro if desired.

Air-fry chicken for a lighter option.

Swap rice for cauliflower rice for a low-carb variation.

This recipe can be meal-prepped; store chicken and sauce separately until serving.