Texas Roadhouse Butter Chicken Skillet Recipe
A flavor-packed, quick & easy bowl that brings the perfect balance of creamy, spicy, and tangy goodness. Loaded with crispy chicken, fresh veggies, and drizzled with irresistible bang bang sauce — it's a meal the whole family will crave. Perfect for lunch or dinner!
Ingredients
- 2 boneless skinless chicken breasts, diced
- 1 cup buttermilk
- 1 cup cornstarch
- 1 cup cooked jasmine rice
- 1 cup shredded lettuce
- ½ cup shredded carrots
- ½ cup diced cucumbers
- ½ cup chopped scallions
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tbsp rice vinegar
- Salt and pepper to taste
- Oil for frying
Instructions
- Marinate diced chicken in buttermilk, salt, and pepper for 10 minutes.
- Heat oil in a pan over medium heat.
- Coat marinated chicken in cornstarch evenly.
- Fry chicken pieces until golden and crispy, about 4–5 minutes.
- In a bowl, mix mayonnaise, sweet chili sauce, sriracha, and rice vinegar to make bang bang sauce.
- Assemble bowls with rice as base, then add lettuce, carrots, cucumbers, and scallions.
- Top with crispy chicken and drizzle generously with bang bang sauce.
- Garnish with extra scallions or sesame seeds if desired.
- Serve immediately and enjoy!
Notes
- For a lighter version, air fry the chicken or bake it at 400°F for 18–20 minutes.
- You can use cauliflower instead of chicken for a vegetarian option.
- Add avocado or edamame for extra texture and nutrients.