Ingredients
White 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
- 2 TBSP Vegetable oil
- 8 oz Chicken breast boneless skinless cut into chunks
- Scallions chopped for garnish
Crab Rangoon
- 2 oz Cream cheese softened
- 1/4 cup Imitation crab meat drained and chopped
- 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. In a saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt, then reduce the heat to low and cover. Simmer for about 15-20 minutes until the rice is tender and the water is absorbed. Fluff the rice with a fork.
- Start by preparing the bang bang chicken. In a bowl, mix together 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 minutes 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 together 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, with crab rangoon and coconut water. Enjoy with a fortune cookie.
Nutrition
Calories: 674kcal | Carbohydrates: 74g | Protein: 38g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 117mg | Sodium: 1329mg | Potassium: 1464mg | Fiber: 5g | Sugar: 23g | Vitamin A: 471IU | Vitamin C: 16mg | Calcium: 154mg | Iron: 3mg
Bang Bang Chicken
Ingredients
White 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
- 2 TBSP Vegetable oil
- 8 oz Chicken breast boneless skinless cut into chunks
- Scallions chopped for garnish
Crab Rangoon
- 2 oz Cream cheese softened
- 1/4 cup Imitation crab meat drained and chopped
- 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. In a saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt, then reduce the heat to low and cover. Simmer for about 15-20 minutes until the rice is tender and the water is absorbed. Fluff the rice with a fork.
- Start by preparing the bang bang chicken. In a bowl, mix together 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 minutes 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 together 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, with crab rangoon and coconut water. Enjoy with a fortune cookie.
Nutrition
Calories: 674kcalCarbohydrates: 74gProtein: 38gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 117mgSodium: 1329mgPotassium: 1464mgFiber: 5gSugar: 23gVitamin A: 471IUVitamin C: 16mgCalcium: 154mgIron: 3mg
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