Heatwave Chicken: Sizzling Yum Yum Rice Bowl – Gluten-Free, Dairy-Free, Serves 4
For the Spicy Chicken:
- 1 pound boneless, skinless chicken breasts, cubed
- 2 tablespoons tamari
- 1 tablespoon sriracha sauce
- 1 tablespoon agave nectar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 1 tablespoon olive oil for cooking
For the Yum Yum Sauce:
- 1/2 cup dairy-free mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon agave nectar
- 1 teaspoon rice vinegar
- 1/2 teaspoon garlic powder
- Salt to taste
For the Rice Bowl:
- 2 cups cooked brown rice or quinoa
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1 avocado, sliced
- Sesame seeds and chopped green onions for garnish
Directions:
In a bowl, combine soy sauce, sriracha, maple syrup, garlic powder, ground ginger, salt, and pepper. Add the chicken pieces and let them marinate for at least 15 minutes. Heat olive oil in a skillet over medium heat. Cook the marinated chicken until fully cooked and slightly caramelized. Set aside. In a small bowl, whisk together dairy-free mayonnaise, sriracha, maple syrup, rice vinegar, garlic powder, and salt. Adjust the seasoning to your liking. Divide the cooked rice or quinoa into four bowls. Top each bowl with the cooked spicy chicken, shredded carrots, sliced cucumber, and avocado. Drizzle the yum yum sauce over the rice bowls. Garnish with sesame seeds and chopped green onions. Serve immediately, and enjoy your healthy and flavorful Spicy Chicken Yum Yum Rice Bowl! Coconut custard evenly over the top of the cake.
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