Equipment
- cast iron skillet or nonstick pan
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
- 1/4 cup Cornstarch
- 1/4 cup All-purpose flour
- 2 Eggs beaten
- 1/2 cup Seasoned Panko bread crumbs
- 1/4 cup Vegetable oil
- Scallions chopped for garnish
Crab Rangoon:
- 2 oz Cream cheese softened
- 1/4 cup Imitation crab meat drained and chopped
- 1/2 Scallions thinly sliced
- 1/2 tsp Reduced-sodium soy sauce
- 4 Wonton wrappers
- 2 cups Vegetable oil
Coconut Lime Water:
- 24 oz Coconut water
- 1 Lime juiced
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. Mix together the cornstarch and flour. Coat the chicken in the flour mixture. Then coat in the egg. Then coat well with breadcrumbs.
- 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 set aside on paper towels.
- For the Crab Rangoon, in a bowl, mix together cream cheese, crab meat, green onions, and soy sauce until well combined. Place about 1 teaspoon 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.
- Toss the chicken with the prepared Bang Bang sauce until well coated.
- For the Coconut Lime Water, in a pitcher, combine coconut water and lime juice. Stir well to combine.
- Serve the Bang Bang Chicken over a bed of white rice, garnished with chopped scallions, with Crab Rangoon and Coconut Lime Water. Enjoy with a fortune cookie.
Nutrition
Calories: 689kcal | Carbohydrates: 81g | Protein: 35g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 111mg | Sodium: 1281mg | Potassium: 1455mg | Fiber: 6g | Sugar: 24g | Vitamin A: 483IU | Vitamin C: 25mg | Calcium: 156mg | Iron: 3mg
Bang Bang Chicken
Equipment
- cast iron skillet or nonstick pan
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
- 1/4 cup Cornstarch
- 1/4 cup All-purpose flour
- 2 Eggs beaten
- 1/2 cup Seasoned Panko bread crumbs
- 1/4 cup Vegetable oil
- Scallions chopped for garnish
Crab Rangoon:
- 2 oz Cream cheese softened
- 1/4 cup Imitation crab meat drained and chopped
- 1/2 Scallions thinly sliced
- 1/2 tsp Reduced-sodium soy sauce
- 4 Wonton wrappers
- 2 cups Vegetable oil
Coconut Lime Water:
- 24 oz Coconut water
- 1 Lime juiced
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. Mix together the cornstarch and flour. Coat the chicken in the flour mixture. Then coat in the egg. Then coat well with breadcrumbs.
- 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 set aside on paper towels.
- For the Crab Rangoon, in a bowl, mix together cream cheese, crab meat, green onions, and soy sauce until well combined. Place about 1 teaspoon 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.
- Toss the chicken with the prepared Bang Bang sauce until well coated.
- For the Coconut Lime Water, in a pitcher, combine coconut water and lime juice. Stir well to combine.
- Serve the Bang Bang Chicken over a bed of white rice, garnished with chopped scallions, with Crab Rangoon and Coconut Lime Water. Enjoy with a fortune cookie.
Nutrition
Calories: 689kcalCarbohydrates: 81gProtein: 35gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 111mgSodium: 1281mgPotassium: 1455mgFiber: 6gSugar: 24gVitamin A: 483IUVitamin C: 25mgCalcium: 156mgIron: 3mg
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