Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4

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Ingredients

For the Chicken

• 1 lb lean ground chicken
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh grated ginger
• 2 tbsp low-sodium soy sauce (or coconut aminos)
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sriracha
• Salt & black pepper, to taste

Bang Bang Sauce

• ½ cup mayonnaise
• ¼ cup Thai sweet chili sauce
• 1–2 tbsp sriracha (depending on heat preference)
• 1 tsp honey
• 1 tsp rice vinegar

Bowl Ingredients

• 2 cups cooked jasmine rice (or cauliflower rice for a low-carb version)
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1 cucumber, diced
• 1 avocado, diced
• 2 green onions, sliced
• Sesame seeds
• Extra bang bang sauce for drizzling

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Directions

1. Heat olive oil in a large skillet over medium heat. Add garlic and ginger and cook for about 30 seconds until fragrant.
2. Add the ground chicken and cook, breaking it apart with a spoon, until browned and fully cooked.
3. Stir in the soy sauce, rice vinegar, honey, sriracha, salt, and pepper. Simmer for 2–3 minutes until the sauce lightly coats the chicken.
4. In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
5. Divide the rice among four bowls.
6. Arrange the cabbage, carrots, cucumber, avocado, and cooked chicken around the bowl.
7. Drizzle generously with Bang Bang sauce and garnish with sliced green onions and sesame seeds.

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Texas Girl Tip 💙

For meal prep, keep the Bang Bang sauce in a separate container until you’re ready to eat. The veggies stay crisp and the flavors stay fresh!

Approximate Nutrition (per serving)

• Calories: 470
• Protein: 32g
• Net Carbs: 28g (about 10g if using cauliflower rice)
• Fat: 28g