Description
A flavorful dish combining tender chicken, crisp vegetables, and a luscious sauce, perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 1 pound chicken breast, diced
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 2 tablespoons vegetable oil
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (optional)
- Salt and pepper to taste
- Cooked rice or quinoa for serving
- Lime wedges for garnish
- Fresh cilantro for garnish
Instructions
- In a bowl, combine mayonnaise, sweet chili sauce, and sriracha (if using). Keep this mixture aside for later.
- Heat vegetable oil in a skillet over medium heat. Season the diced chicken with salt and pepper and then add it to the skillet. Cook for about 5-7 minutes, until the chicken is browned and completely cooked through.
- Add the mixed vegetables to the skillet and stir-fry for another 3-4 minutes until they are tender but still crisp.
- Remove from heat and toss the cooked chicken and vegetables with the sauce mixture, ensuring everything is evenly coated.
- Serve the mix over cooked rice or quinoa, garnished with lime wedges and fresh cilantro.
Notes
You can substitute chicken with tofu for a vegan version. Adjust the sauce to your heat preference with sriracha.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg