Ingredients
- Chicken breast
- Cornstarch
- Salt
- Black pepper
- Olive oil
- Garlic powder
- Paprika
- Sour cream
- Sriracha sauce
- Coconut milk
- Lemongrass
- Jasmine rice
- Fresh cilantro
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chicken breast pieces in a bowl with cornstarch, salt, black pepper, garlic powder, and paprika, ensuring they are well-coated.
- Spread the coated chicken on a baking sheet, drizzle with olive oil, and bake for 20-25 minutes until crispy and golden brown, turning halfway through.
- Cook the jasmine rice according to package instructions, substituting water with coconut milk and adding crushed lemongrass for flavor.
- In a bowl, mix sour cream with sriracha sauce until smooth, adjusting the heat to your preference.
- Serve the baked chicken over the coconut-infused rice and generously dress with the bang bang sauce.
- Sprinkle fresh cilantro over the top before serving.
Notes
For extra crunch, broil the chicken briefly at the end. Store leftovers in an airtight container for up to four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg