Description
Bang Bang Chicken Bowl is a vibrant and satisfying dish inspired by Asian flavors. It features tender chicken tossed in a creamy, spicy Bang Bang sauce served over a bed of fluffy rice and fresh vegetables. This quick and easy recipe is perfect for a weeknight dinner, meal prep, or when you’re craving a delicious takeout-style meal at home.
Ingredients
Units
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For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon oil (vegetable or canola)
For the Bang Bang Sauce
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon rice vinegar
For the Bowls
- 2 cups cooked white or brown rice
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cucumber, thinly sliced
- 2 scallions, sliced
- 1 tablespoon toasted sesame seeds (optional, for garnish)
- Fresh cilantro for garnish (optional)
Instructions
- Prep the Chicken: In a mixing bowl, combine bite-sized chicken pieces with cornstarch, soy sauce, garlic powder, salt, and pepper. Toss well to evenly coat each piece.
- Cook the Chicken: Heat oil in a large skillet over medium-high heat. Add the coated chicken and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove from heat and set aside.
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth and well combined.
- Toss Chicken with Sauce: Pour the Bang Bang sauce over the cooked chicken and toss until each piece is generously coated.
- Assemble the Bowls: Divide the cooked rice among serving bowls. Top each bowl with Bang Bang chicken, shredded cabbage, carrots, cucumber slices, and scallions.
- Garnish and Serve: Sprinkle with toasted sesame seeds and fresh cilantro if desired. Serve the bowls warm and enjoy!
Notes
- Swap rice for cauliflower rice for a low-carb version.
- Adjust Sriracha for your preferred spice level.
- This recipe is great for meal prep — assemble components ahead and store chicken and sauce separately for best texture.
- Try adding edamame, avocado, or pickled veggies for added variety.
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 11g
- Sodium: 820mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
