Ingredients:

  • 1.5 lb boneless skinless chicken breast, cut into 1-inch cubes
  • ½ cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp neutral oil
  • ½ cup mayonnaise
  • ¼ cup sweet chili sauce
  • 2 tbsp sriracha
  • 1 tsp honey
  • 3 cups cooked jasmine rice
  • 2 cups shredded red cabbage
  • 1 cup sliced cucumbers
  • 2 stalks sliced green onions
  • 1 tbsp toasted sesame seeds

Instructions:

  1. In a medium bowl, toss the cubed chicken breast with cornstarch, garlic powder, paprika, salt, and pepper until evenly coated.
  2. Heat neutral oil in a large non-stick skillet over medium-high heat until shimmering.
  3. Add chicken in a single layer and cook for 3–4 minutes per side until mahogany-brown and firm.
  4. While the chicken rests for 1 minute, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey in a bowl until smooth.
  5. Toss the hot chicken directly into the sauce, folding gently to coat.
  6. Divide cooked jasmine rice into four bowls.
  7. Arrange shredded cabbage and sliced cucumbers on the sides of the rice.
  8. Pile the glazed chicken in the center and garnish with sliced green onions and toasted sesame seeds.