Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 1 cup cooked jasmine rice
- 1 cup bell peppers, sliced (mixed colors)
- 3 tbsp sriracha sauce
- 1/2 cup mayonnaise (or vegan mayo for plant-based option)
- 2 tbsp freshly squeezed lemon juice
Instructions
- Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- Heat oil in a large skillet over medium-high heat; cook chicken for 5-7 minutes until golden brown and cooked through.
- While cooking, chop bell peppers and add them to the skillet in the last few minutes for slight softening.
- In a bowl, combine sriracha, mayonnaise, and lemon juice until smooth.
- Once chicken is done, remove from heat and stir in the sauce until well-coated.
- Serve over cooked rice; garnish with scallions or sesame seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 590
- Sugar: 4g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
Keywords: For deeper flavor, marinate the chicken for at least an hour before cooking. Feel free to substitute chicken with turkey or tofu for a different protein option. Adjust vegetables based on seasonal availability or personal preferences.