Ingredients
Scale
- 2 skinless, boneless chicken breasts
- salt and freshly ground black pepper to taste
- 2 tablespoons avocado oil plus more as needed
- 3 cups cooked white rice
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 1 large egg, beaten
- 2 teaspoons low-sodium soy sauce, plus more to taste
- 2 teaspoons sesame oil, plus more to taste
- 2 green onions, chopped
- Bang Bang Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon hot sauce, such as Tabasco®
Instructions
- Gather all ingredients.
- Place chicken breasts on a plate and season with salt and pepper.Cut chicken into bite-sized chunks. Heat oil in a wok or large skillet over medium heat. Add chicken and cook, stirring frequently, until chicken is browned and no longer pink at the center, about 5 minutes. Remove from wok and set aside.
- Add additional oil to the wok at medium heat. Add cooked rice and stir for about 1 minute. Add garlic and ginger; cook and stir for 1 minute more, then stir in egg and cook until egg is opaque, about 2 minutes.
- Lower heat to medium-low, then return chicken to the wok. Stir to warm all the way through, then add in the soy sauce and sesame oil. Stir and taste, add more of either to your liking.
- Remove from heat and scoop into bowls. Top with green onions.
- For sauce, stir mayonnaise, sweet chili sauce, and hot sauce together in a bowl. Drizzle over chicken rice bowls before serving.