Bang Bang Chicken Bowl

Ingredients

• 12 lb boneless skinless chicken thighs(900g)
• 22 tablespoon soy sauce(30g)
• 31 teaspoon salt(6g)
• 40.5 teaspoon black pepper(1g)
• 51 teaspoon garlic powder(3g)
• 61 teaspoon onion powder(2g)
• 72 teaspoon avocado oil spray(8g)
• 82 cup jasmine rice(370g)
• 92 cup chicken bone broth(480g)
• 100.75 cup avocado mayo(180g)
• 112 tablespoon thai sweet chili sauce(36g)
• 122 tablespoon sriracha(34g)
• 133 tablespoon honey(63g)
• 143 tablespoon seasoned rice vinegar(45g)
• 151 teaspoon chili flakes(2g)
• 164 carrots(240g)
• 174 mini cucumbers(160g)
• 181 tablespoon sesame seeds(9g)
• 190.5 tablespoon black sesame seeds(4g)
• 201 cup shredded red cabbage(70g)
• 212 green onions(30g)

Instructions

1. 1Prepare the bang bang sauce by mixing avocado mayo, thai sweet chili sauce, sriracha, honey, seasoned rice vinegar, and chili flakes in a bowl. Place in the fridge until ready to use.
2. 2Make the cucumber carrot salad by slicing the carrots and mini cucumbers, then tossing with seasoned rice vinegar, honey, sesame seeds, black sesame seeds, salt, and garlic powder. Place in the fridge.
3. 3Cook jasmine rice in chicken bone broth according to package instructions.
4. 4Dice the chicken thighs and place in a large bowl. Add soy sauce, salt, pepper, garlic powder, and onion powder. Mix until well combined.
5. 5Heat a large skillet over medium-high heat and spray with avocado oil. Add the chicken, spread evenly, and cook undisturbed for 5-7 minutes to develop a crust.
6. 6Stir the chicken and continue cooking, mixing every few minutes until the largest piece reaches an internal temperature of 175-185°F (about 8-10 minutes total).
7. 7Turn off the heat and add a few tablespoons of the bang bang sauce to the chicken. Mix until well coated.
8. 8Assemble the bowls: add a base of jasmine rice, top with cooked chicken, cucumber carrot salad, shredded red cabbage, sliced green onions, and extra sesame seeds. Drizzle with more bang bang sauce if desired.