Bang Bang Chicken Bowls
These Bang Bang Chicken Bowls are a quick and easy weeknight meal bursting with flavor. Featuring juicy chicken coated in a creamy, sweet, and spicy sauce, served over rice and topped with fresh veggies, this recipe is sure to become a new favorite.
Equipment
- Large bowl
- Whisk
- Small bowl
- Large Skillet or Wok
- Measuring cups and spoons
- Cutting board
- Knife
- Serving bowls
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and pepper to taste
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tbsp sriracha
- 1 tbsp honey
- 1 tbsp rice vinegar
- 4 cups cooked rice Jasmine, Basmati, or your favorite
- 1 cup shredded carrots
- 1 cup shredded cabbage
- ½ cup chopped green onions
- 1 tbsp sesame seeds optional
Instructions
- In a large bowl, toss the cubed chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Make sure everything is evenly coated.
- Heat a large skillet or wok over medium-high heat. Add the seasoned chicken in a single layer (you may need to do this in batches to avoid overcrowding the pan).
- Cook the chicken for 6-8 minutes, or until it's cooked through and nicely browned on all sides. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the skillet and set aside.
- While the chicken is cooking, prepare the Bang Bang Sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Taste and adjust the spice level to your liking.
- In the same skillet, add the cooked chicken back to the pan.
- Pour the Bang Bang Sauce over the chicken and toss to coat evenly. Heat through for another minute or two, until the sauce is warmed and the chicken is beautifully glazed.
- Assemble your bowls! Start with a base of cooked rice.
- Top with the Bang Bang Chicken, shredded carrots, shredded cabbage, and chopped green onions.
- Sprinkle with sesame seeds, if desired.
- Serve immediately and enjoy.
Notes
For a spicier sauce, add more sriracha or a pinch of cayenne pepper. If you don't have rice vinegar, white vinegar or apple cider vinegar can be used as a substitute. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. For a lower-carb option, substitute cauliflower rice for regular rice. To meal prep, make the sauce and chop the vegetables up to 3 days in advance.