This Bang Bang Chicken Bowl is the perfect balance of spicy, creamy, and savory flavors all in one bowl. The tender chicken is coated in a rich, tangy sauce and served over rice with a mix of fresh vegetables. Whether you’re looking for a satisfying meal for dinner or a flavorful lunch option, this recipe hits the spot.
Ingredients
2 chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
Salt and pepper, to taste
1 cup cooked rice (white, brown, or cauliflower rice)
1/2 cup cucumber, thinly sliced
1/4 cup red bell pepper, thinly sliced
1/4 cup shredded carrots
2 tablespoons green onions, sliced
1 tablespoon sesame seeds (optional)
For the Bang Bang Sauce:
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha sauce
1 teaspoon rice vinegar
1 teaspoon honey
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by heating olive oil in a large skillet over medium-high heat.
I season the chicken pieces with salt and pepper, then cook them in the skillet for 6-8 minutes, or until browned and cooked through.
While the chicken is cooking, I whisk together the Bang Bang sauce ingredients in a small bowl: mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey.
Once the chicken is done, I remove it from the skillet and toss it in the Bang Bang sauce until it’s well-coated.
To assemble the bowls, I divide the cooked rice between bowls, then top it with the sauced chicken, cucumber, bell pepper, shredded carrots, and green onions.
For the final touch, I garnish with sesame seeds (if desired), and then I serve it immediately.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories per Serving: 430 kcal
Variations
Protein Swap: I can easily swap the chicken for shrimp, tofu, or even grilled beef for a different twist on the recipe.
Rice Options: If I’m looking for a lighter option, I can use cauliflower rice instead of regular rice.
Vegetable Add-ins: I like to add extra veggies like avocado, edamame, or steamed broccoli to make it even more nutrient-packed.
Storage/Reheating
Storage: I can store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, I place the chicken and rice in a microwave-safe container and heat it for about 1-2 minutes, or until hot. Alternatively, I can reheat it in a skillet over low heat to keep the chicken from drying out.
FAQs
How spicy is the Bang Bang sauce?
The spice level is adjustable! I can make it spicier by adding more sriracha, or tone it down by using less. The sweet chili sauce helps balance the heat, so it’s not overwhelmingly spicy.
Can I make the Bang Bang sauce ahead of time?
Yes, I can prepare the Bang Bang sauce a day or two in advance and store it in the fridge in an airtight container. This helps the flavors meld together, making it even more delicious.
What kind of rice should I use?
I love using white or brown rice for this recipe, but if I’m looking for a low-carb alternative, cauliflower rice works just as well. It also adds extra veggies to the meal!
Can I add other vegetables?
Definitely! I sometimes add avocado, bell peppers, or even some leafy greens like spinach for extra nutrients and crunch. The beauty of this recipe is how customizable it is.
Can I make this recipe gluten-free?
Yes! The recipe is naturally gluten-free as long as I use a gluten-free soy sauce or swap any ingredients that might contain gluten. The rice and sauce are all gluten-free options!
Conclusion
This Bang Bang Chicken Bowl is one of my favorite go-to meals. It’s full of flavor, takes just 25 minutes to make, and can easily be adapted to fit whatever ingredients I have on hand. Whether I’m craving something spicy, savory, or just want a quick and easy meal, this recipe never disappoints!
📖 Recipe:
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Bang Bang Chicken Bowl
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
A deliciously spicy, creamy, and savory chicken bowl with fresh vegetables and rice, topped with a flavorful Bang Bang sauce.
Ingredients
2 chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
Salt and pepper, to taste
1 cup cooked rice (white, brown, or cauliflower rice)
1/2 cup cucumber, thinly sliced
1/4 cup red bell pepper, thinly sliced
1/4 cup shredded carrots
2 tablespoons green onions, sliced
1 tablespoon sesame seeds (optional)
For the Bang Bang Sauce:
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha sauce
1 teaspoon rice vinegar
1 teaspoon honey
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken pieces with salt and pepper, then cook for 6-8 minutes, or until browned and cooked through.
- While the chicken cooks, whisk together the Bang Bang sauce ingredients in a small bowl: mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey.
- Once the chicken is done, remove it from the skillet and toss it in the Bang Bang sauce until it’s well-coated.
- To assemble the bowls, divide the cooked rice between bowls, then top with the sauced chicken, cucumber, bell pepper, shredded carrots, and green onions.
- Garnish with sesame seeds (optional) and serve immediately.
Notes
This recipe is easily customizable. You can swap the chicken for shrimp, tofu, or beef.
Use cauliflower rice for a lighter, low-carb alternative.
Additional veggies like avocado, edamame, or steamed broccoli can be added for extra nutrition.
The Bang Bang sauce can be made ahead of time and stored in the fridge for 1-2 days.
For gluten-free options, ensure that the soy sauce and other ingredients are gluten-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Pan-fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 7 g
- Sodium: 660 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 60 mg
