Description
Flavorful Bang Bang Chicken Bowl—zesty, creamy, and easy. Try this quick and tasty Bang Bang Chicken Bowl recipe today!
Ingredients
For the Chicken and Bowl Base:
1 lb (about 450 g) boneless, skinless chicken breast, cut into bite‑sized pieces
1 cup cooked rice (white, brown, or cauliflower rice)
1 cup mixed vegetables (broccoli florets, bell pepper slices, carrot pieces—or any veggies you like)
2 tablespoons olive oil
Salt and pepper, to taste
For the Bang Bang Sauce:
½ cup mayonnaise
2 tablespoons sriracha (adjust to spice preference)
1 tablespoon honey (or maple syrup)
1 teaspoon garlic powder
1 teaspoon lime juice (fresh‑squeezed, if possible)
Instructions
-
Prep the Ingredients
Rinse and chop your chicken into bite‑sized pieces. Prepare your mixed veggies—wash and cut into uniform, easy‑to‑eat pieces. Cook rice of your choice and keep it ready. -
Make the Bang Bang Sauce
In a small bowl, whisk together mayonnaise, sriracha, honey, garlic powder, and lime juice until smooth and well‑combined. Taste and adjust by adding more honey for sweetness or sriracha for heat. Set aside. -
Cook the Chicken
Heat 1 tablespoon of olive oil in a skillet over medium‑high heat. Once hot, add the chicken pieces in a single layer. Season with salt and pepper. Sauté until golden and cooked through—about 5–7 minutes, stirring occasionally. Remove chicken to a plate. -
Sauté the Vegetables
In the same skillet, heat the remaining tablespoon of olive oil. Add the mixed vegetables and a pinch of salt. Sauté until crisp‑tender—about 4–5 minutes. You want them cooked but still bright and firm. -
Assemble the Bowl
In each serving bowl, layer the cooked rice first. Top with sautéed veggies and cooked chicken. -
Finish with Sauce
Drizzle a generous amount of Bang Bang sauce over the bowl, or serve it on the side for dipping. Toss gently if you like everything coated evenly.
Notes
Tip: Pat chicken pieces dry before cooking—this helps them brown rather than steam.
Rice texture: If using cauliflower rice, cook it just until heated through to preserve its delicate texture.
Veggie swap ideas: Snow peas, zucchini, or snap peas work well—just keep cuts similar in size for even cooking.
Sauce consistency: If it’s too thick, thin with a little extra lime juice or water; if too thin, add a small dash more mayo or reduce honey slightly.