Bang Bang Chicken Crispy Rice Bowl

• total time: 37 minutes

Ingredients

1 cup uncooked rice

2 tbsp olive oil

2 tbsp soy sauce

1 tbsp chili oil

5 chicken tenders

3 baby cucumbers

1 medium carrot, julienned

½ red onion (pickled or regular)

1 avocado

¼ cup cilantro

¼ cup mayo

¼ cup greek yogurt

¼ cup sweet chili sauce

1 tbsp sriracha (skip if you’re spice sensitive)

1 lime juiced

sesame seeds (for topping)

Directions

1

Begin by cooking your rice. Once cooled spread on a parchment lined baking sheet and add the oil, soy sauce, and chili crisp. Mix well and bake at 425 F for 30-45 minutes, flipping halfway until crispy to your liking.

2

Meanwhile add the chicken tenders to another baking sheet and cook according to package instructions. Toss in sweet chili sauce if desired and cut into small pieces.

3

Slice the cucumbers, julien the carrot, slice the onion into half moons, cube the avocado, and mince the cilantro. Add to a large salad bowl.

4

Make the dressing by mixing the mayo, greek yogurt, sweet chili sauce, sriracha, and lime juice.

5

Add the sliced chicken to the bowl along with the crispy rice. Pour in the dressing, toss, and top with sesame seeds. Enjoy!