Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1 lb)
- 4 cloves fresh garlic, minced
- 4 green onions, chopped
- 1 cup bell peppers, chopped
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tbsp low-sodium soy sauce
- 1 tbsp Sriracha sauce (adjust for spice)
- Juice of 1 lime
- 2 cups cooked rice (white or brown)
- Fresh cilantro for garnish
Instructions
- Cut chicken breasts into bite-sized pieces; season with salt and pepper.
- In a skillet over medium-high heat, add olive oil and cook chicken until golden brown (about 6-8 minutes).
- In a bowl, whisk together mayonnaise, sweet chili sauce, soy sauce, Sriracha, and lime juice to create the creamy sauce.
- Add chopped bell peppers and green onions to the skillet; stir-fry until veggies are tender yet crisp.
- Assemble by placing rice in bowls and topping with the chicken mixture and drizzle with creamy sauce. Garnish with cilantro.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 80mg