Instructions

• Cook the 2 cups jasmine rice according to the package directions; keep warm.
• While the rice cooks, measure and prepare the other ingredients: slice the red bell pepper and green onions, shred or separate the 12 ounces shredded cabbage if needed, and have the snap peas, shredded carrots, and crunchy chow mein noodles ready.
• Make the bang bang sauce: in a small bowl whisk together ⅓ cup mayonnaise, ¼ cup sweet chili sauce, 1 teaspoon sriracha, and 2 teaspoons lime juice. Set this sauce aside. Reserve the other ¼ cup sweet chili sauce for drizzling the finished bowls.
• Cut the 2 pounds chicken breast into 1-inch pieces and pat dry with paper towels if damp.
• Season the chicken: place the chicken pieces in a bowl and add 1 tablespoon sesame oil, 2 tablespoons cornstarch, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, and 2 teaspoons sriracha. Toss or mix with your hands or a spoon until the chicken is evenly coated.
• Heat a large nonstick skillet over medium-high heat. Add the seasoned chicken in a single layer and cook without disturbing for 3–4 minutes, then flip and cook an additional 4–5 minutes, or until the chicken is cooked through. If the pan becomes crowded, cook the chicken in batches so pieces stay in a single layer. Use only the 1 tablespoon sesame oil called for in the ingredients.
• Remove the cooked chicken from the skillet and place in a bowl. Pour the prepared bang bang sauce over the hot chicken and toss until each piece is evenly coated.
• Assemble the bowls: in each serving bowl, create a base of cooked jasmine rice and a layer of shredded cabbage.
• Top the rice and cabbage with sliced red bell pepper, snap peas, shredded carrots, and the bang bang chicken.
• Finish each bowl with a sprinkle of ½ cup crunchy chow mein noodles (divide as desired), sliced green onions, and a drizzle of the reserved ¼ cup sweet chili sauce. Serve immediately.