Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs, cut into strips
- 1/2 cup cornstarch or flour
- 2 tablespoons vegetable oil
- 1/4 cup mayonnaise
- 2 tablespoons Sriracha or hot sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon rice vinegar
- 1 cup shredded carrots
- 1/2 cup chopped scallions
- Fresh cilantro (optional)
Instructions
- Preheat oven or air fryer. Dredge chicken strips in cornstarch and cook until crispy.
- Mix mayonnaise, Sriracha, honey, and rice vinegar to make the spicy sauce.
- Toss cooked chicken in the sauce until well coated.
- Assemble bowls with chicken, shredded carrots, scallions, and cilantro.
- Serve immediately with extra sauce on the side.
Notes
- Adjust spice level by adding more or less Sriracha.
- Can substitute Greek yogurt for mayonnaise for a healthier version.
- Serve with steamed rice or quinoa for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Frying, Tossing
- Cuisine: Asian-inspired
- Diet: High-Protein, Gluten-Free (if using gluten-free coating)
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg