Asian Cucumber Salad

• 4 Persian cucumbers, thinly sliced
• 1 teaspoon soy sauce (sub tamari for gluten-free)
• 1 1/2 tablespoons rice vinegar
• 1/2 tablespoon sesame oil
• 1 tablespoon chili oil
• 1 tablespoon sesame seeds

Bang Bang Chicken

• 1 1/2 pounds chicken breast or thighs, cut into bite-size pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons cornstarch
• 1 tablespoon oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha

Bang Bang Sauce

• 3 tablespoons mayo
• 1 tbsp sweet chili sauce
• 1 teaspoon sriracha
• 1 to 2 teaspoons water, to thin

Bowls

• 1 cup cooked jasmine rice
• 1 1/2 cups cooked shelled edamame