Ingredients
Rice
- 1/2 cup Jasmine rice
- 1 cup Water
- pinch Salt
Bang Bang Chicken
- 2 TBSP Mayonnaise
- 1 TBSP Sweet chili sauce
- 1 TBSP Sriracha sauce
- 1 TBSP Honey
- 1 tsp Reduced-sodium soy sauce
- 1/2 tsp Garlic powder
- Salt to taste
- Black pepper to taste
- 8 oz Chicken breast boneless skinless cut into chunks
- 2 TBSP Vegetable oil
- Scallions chopped for garnish
Crab Rangoon
- 2 oz Cream cheese softened
- 1/4 cup Imitation crab meat shredded
- 1/2 Scallion thinly sliced
- 1/2 tsp Reduced-sodium soy sauce
- 4 Wonton wrappers
- 2 cups Vegetable oil
Coconut water
- 24 oz Coconut water cold
Fortune Cookie
- 2 Fortune cookies
Instructions
- Prep the ingredients per the instructions above.
- Cook the rice: Rinse the rice under cold water until the water runs clear. Prepare the rice according to the instructions on the package. Once tender, fluff the rice with a fork and season with salt and pepper to taste.
- Start by preparing the Bang Bang Chicken. In a bowl, mix mayonnaise, sweet chili sauce, sriracha sauce, honey, soy sauce, garlic powder, salt, and pepper. Set aside.
- Season the chicken breasts with salt and pepper. Heat a drizzle of vegetable oil in a skillet over medium heat. Cook the chicken for about 6-8 until cooked through to an internal temperature of 160°F (71°C) using a thermometer. Remove from heat and let it rest for a few minutes.
- Toss the chicken with the prepared Bang Bang sauce until well coated.
- For the Crab Rangoon, in a bowl, mix cream cheese, crab meat, scallions, and soy sauce until well combined. Place about 1 tsp of the mixture in the center of each wonton wrapper. Moisten the edges with water, fold over into triangles, and press to seal. Heat vegetable oil in a deep pan or skillet over medium heat. Fry the crab rangoon until golden brown, about 2-3 minutes per side. Remove and drain on a paper towel.
- Serve the Bang Bang Chicken over a bed of white rice, garnished with chopped scallions, Crab Rangoon, and Coconut Water. Enjoy with a fortune cookie.
Nutrition
Calories: 679kcal | Carbohydrates: 78g | Protein: 35g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 111mg | Sodium: 1280mg | Potassium: 1421mg | Fiber: 5g | Sugar: 24g | Vitamin A: 466IU | Vitamin C: 15mg | Calcium: 145mg | Iron: 3mg
Bang Bang Chicken
Ingredients
Rice
- 1/2 cup Jasmine rice
- 1 cup Water
- pinch Salt
Bang Bang Chicken
- 2 TBSP Mayonnaise
- 1 TBSP Sweet chili sauce
- 1 TBSP Sriracha sauce
- 1 TBSP Honey
- 1 tsp Reduced-sodium soy sauce
- 1/2 tsp Garlic powder
- Salt to taste
- Black pepper to taste
- 8 oz Chicken breast boneless skinless cut into chunks
- 2 TBSP Vegetable oil
- Scallions chopped for garnish
Crab Rangoon
- 2 oz Cream cheese softened
- 1/4 cup Imitation crab meat shredded
- 1/2 Scallion thinly sliced
- 1/2 tsp Reduced-sodium soy sauce
- 4 Wonton wrappers
- 2 cups Vegetable oil
Coconut water
- 24 oz Coconut water cold
Fortune Cookie
- 2 Fortune cookies
Instructions
- Prep the ingredients per the instructions above.
- Cook the rice: Rinse the rice under cold water until the water runs clear. Prepare the rice according to the instructions on the package. Once tender, fluff the rice with a fork and season with salt and pepper to taste.
- Start by preparing the Bang Bang Chicken. In a bowl, mix mayonnaise, sweet chili sauce, sriracha sauce, honey, soy sauce, garlic powder, salt, and pepper. Set aside.
- Season the chicken breasts with salt and pepper. Heat a drizzle of vegetable oil in a skillet over medium heat. Cook the chicken for about 6-8 until cooked through to an internal temperature of 160°F (71°C) using a thermometer. Remove from heat and let it rest for a few minutes.
- Toss the chicken with the prepared Bang Bang sauce until well coated.
- For the Crab Rangoon, in a bowl, mix cream cheese, crab meat, scallions, and soy sauce until well combined. Place about 1 tsp of the mixture in the center of each wonton wrapper. Moisten the edges with water, fold over into triangles, and press to seal. Heat vegetable oil in a deep pan or skillet over medium heat. Fry the crab rangoon until golden brown, about 2-3 minutes per side. Remove and drain on a paper towel.
- Serve the Bang Bang Chicken over a bed of white rice, garnished with chopped scallions, Crab Rangoon, and Coconut Water. Enjoy with a fortune cookie.
Nutrition
Calories: 679kcalCarbohydrates: 78gProtein: 35gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 111mgSodium: 1280mgPotassium: 1421mgFiber: 5gSugar: 24gVitamin A: 466IUVitamin C: 15mgCalcium: 145mgIron: 3mg
Tried this recipe?Let us know how it was!