Sweet Chili Mayo Chicken Bowls
Cornstarch coated chicken bites tossed in a creamy sweet chili sauce and served over rice with green onions and carrots.
Equipment
- Large skillet
- Mixing bowl
- Whisk
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs cut into bite sized pieces, breast also works
- ½ cup cornstarch
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp neutral oil for frying
- ½ cup mayonnaise not salad dressing
- ¼ cup sweet chili sauce
- 1 tbsp sriracha adjust for heat
- 1 tbsp sugar
- 1 tsp garlic powder
- 4 cup cooked rice white or brown
- 1 cup sliced green onions
- 2 tbsp sesame seeds optional
- 1 cup shredded carrots optional
Instructions
Cooking
- Coat. Toss the chicken with the cornstarch, salt, and pepper.
- Fry. Cook in hot oil over medium heat, turning once, until golden and 165 F inside.
- Sauce. Whisk the mayonnaise, sweet chili sauce, sriracha, sugar, and garlic powder.
- Toss. Stir the hot chicken into the sauce until coated.
- Serve. Spoon over rice and top with green onions, carrots, and sesame seeds.
Notes
Substitutions: Use chicken breast for thighs, and bake or air fry the chicken for less oil.
Tips: Do not use salad dressing, and toss the chicken while it is hot.
Storage: Refrigerate up to 2 days and reheat in the oven or air fryer.
Nutrition includes all listed ingredients.