Ingredients
Chicken
- 1/4 cup tapioca starch (or potato starch)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 1/2 pounds boneless skinless chicken breasts (cubed, about 3 cups)
- 2 Tablespoons avocado oil
Sauce
- 3 Tablespoons avocado mayo (divided)
- 1/3 cup honey
- 3 Tablespoons sweet chili sauce
- 1-2 Tablespoons hot sauce
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
Veggies
- 1 Tablespoon avocado oil
- 1 1/2 cups sliced carrots
- 2 cups sliced red cabbage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Bowls
- 2 cups cooked jasmine rice
- 1 medium cucumber (sliced)
- freshly squeezed lime juice (to taste)
- 1 medium green onion stalk (chopped, for garnish)
- black sesame seeds (optional, for garnish)
Instructions
- Prepare Chicken Coating: In a medium bowl, combine the tapioca starch, garlic powder, salt, pepper, and paprika. Add the cubed chicken and toss until well coated with the dry mixture.
- Pan Fry Chicken: Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium-high heat. Add the coated chicken pieces and cook for 5-8 minutes on one side before flipping. Continue cooking for another 5-8 minutes until the outsides are golden brown and the chicken is fully cooked through. Stir occasionally to break up the pieces.
- Mix Sauce: While the chicken cooks, in a large bowl, combine 1 tablespoon avocado mayo, honey, sweet chili sauce, hot sauce, minced garlic, and salt. Set aside about 1/4 cup of this sauce for later use.
- Drain Chicken: Transfer the cooked chicken to a paper towel-lined plate to drain excess oil (optional). Once drained, add the chicken to the large bowl with the remaining sauce and toss well to coat evenly.
- Sauté Vegetables: Add 1 tablespoon avocado oil to the same skillet and heat over medium-high. Add the sliced carrots and cook for about 10 minutes until starting to soften. Add the sliced red cabbage along with garlic powder, salt, and pepper, then continue cooking and stirring occasionally for 5-7 minutes until veggies are tender but still crisp.
- Prepare Bowls: While the veggies cook, warm the jasmine rice if needed and divide it equally among 4 bowls or meal prep containers. Top each with sliced cucumber and drizzle with freshly squeezed lime juice to taste.
- Prepare Additional Sauce: To the 1/4 cup sauce set aside earlier, add the remaining 2 tablespoons of avocado mayo and whisk until smooth and creamy.
- Assemble Bowls: Evenly distribute the cooked vegetables and sauced chicken over the rice and cucumber in each bowl. Garnish with chopped green onions and black sesame seeds if using. Drizzle the extra creamy sauce on top and serve immediately.
Notes
- You can substitute tapioca starch with potato starch or cornstarch if needed.
- Adjust the hot sauce amount to your preferred spice level.
- Black sesame seeds are optional but add a nice crunch and visual appeal.
- This recipe is meal-prep friendly and can be stored for up to 3 days refrigerated.
- For gluten-free option, ensure sweet chili sauce is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Chinese
