Ingredients

For the Chicken:

•  6 oz chicken breast
•  1 tablespoon vegan mayonnaise or regular mayonnaise
•  1/4 teaspoon salt
•  1/4 teaspoon pepper
•  1/2 teaspoon granulated garlic
•  Gluten-free panko for coating

For the Pickled Carrots:

•  1/2 carrot, peeled and shredded
•  1/4 shallot, finely chopped
•  2 tablespoons water
•  3 tablespoons rice vinegar
•  2 teaspoons tobanjan (Korean chili paste)
•  2 teaspoons sesame oil
•  1 teaspoon cane sugar
•  2 1/2 teaspoons salt
•  1 tablespoon sesame seeds (optional)

For the Jasmine Rice:

•  1 cup jasmine rice
•  Salt to taste
•  2 cups water


For the Broccoli:

•  1 small head of broccoli, cut into florets
•  Avocado oil spray
•  Salt & pepper to taste


For the Bang Bang Sauce:

•  1 teaspoon mayonnaise
•  1 teaspoon sweet chili sauce
•  1/4 teaspoon sriracha (adjust for spice preference)
•  1/4 teaspoon sweetened rice vinegar


Garnish:

•  Green onions, chopped

Instructions

Preparing the Pickled Carrots:

1. In a small bowl, combine the shredded carrot and finely chopped shallot.

2. In a separate bowl, whisk together the water, rice vinegar, tobanjan, sesame oil, cane sugar, and salt.

3. Pour the pickling brine over the carrot and shallot mixture, stirring to combine.

4. Let the mixture sit for at least 20 minutes, or while you prepare the rest of the dish.

5. Optional: Add sesame seeds to the pickled mixture for extra flavor.


Cooking the Jasmine Rice:

1. In a pot, bring 2 cups of water to a boil with a pinch of salt.

2. Add the jasmine rice, stir, and reduce the heat to low.

3. Cover and simmer for 15-18 minutes, or until the rice is tender and the water is absorbed.

4. Fluff the rice with a fork and set aside.


Preparing the Broccoli:

1. Preheat your oven to 375°F (190°C).

2. Place the broccoli florets on a baking tray, lightly spray with avocado oil, and season with salt and pepper.

3. Roast for 10-12 minutes, or until the broccoli is tender and slightly caramelized.


Cooking the Chicken:

1. In a bowl, mix the mayonnaise, salt, pepper, and granulated garlic.

2. Coat the chicken breast with the mixture, ensuring it's evenly covered.

3. Roll the coated chicken breast in gluten-free panko to fully coat.

4. Place the chicken on a baking tray and bake at 375°F (190°C) for 20-25 minutes, or until the chicken is cooked through and golden brown.


Making the Bang Bang Sauce:

1. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and sweetened rice vinegar until smooth.


Serving:

1. Plate the jasmine rice and top with the roasted broccoli.

2. Slice the baked chicken breast and drizzle with the Bang Bang sauce.

3. Serve the pickled carrots on the side, and garnish the dish with chopped green onions.

4. Serve immediately and enjoy!


Tips for Perfect Results:

• Chicken: Ensure the chicken is coated evenly with panko for a crispier texture.

• Pickled Carrots: The longer the carrots sit in the pickling brine, the more flavorful they become.

• Bang Bang Sauce: Adjust the sriracha to your spice preference for a milder or spicier kick.

Enjoy this flavorful Bang Bang Chicken dish!

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