Ingredients
Scale
- 1 pound chicken tenders
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 teaspoon honey
- 1 cup shredded lettuce
- 1/2 cup sliced bell peppers
- 1/4 cup shredded carrots
- Sesame seeds for garnish
- Sliced green onions for garnish
Instructions
- Cut chicken tenders into bite-sized pieces. Dredge in cornstarch until coated.
- Heat oil in a skillet over medium-high heat. Fry chicken until golden and cooked through, about 5-7 minutes. Drain excess oil.
- In a bowl, whisk together mayonnaise, Sriracha, and honey to prepare the spicy sauce.
- Toss cooked chicken in the sauce until evenly coated.
- Arrange shredded lettuce, bell peppers, and carrots on a serving bowl or plate.
- Top with the spicy chicken pieces. Garnish with sesame seeds and sliced green onions.
Notes
- Adjust the spiciness by adding more or less Sriracha sauce.
- Serve immediately for best crispy texture.
- Can be made gluten-free by using gluten-free cornstarch and mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Frying, Tossing, Assembling
- Cuisine: Asian Fusion
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg