Bang Bang Chicken Bowl
A quick and tasty bowl combining juicy chicken, warm rice, and crisp vegetables topped with a creamy, sweet, and slightly spicy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan Frying
- Cuisine: Asian
- Diet: Balanced Diet
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup mayonnaise
- 3 tbsp sweet chili sauce
- 1–2 tsp sriracha, adjust to taste
- 1 tsp honey, optional
- 1 clove garlic, minced
- 2 cups cooked white or brown rice
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1 cup red cabbage, shredded
- 2 green onions, sliced
- Sesame seeds for garnish, optional
- Fresh cilantro for garnish, optional
Instructions
- Heat olive oil in a skillet over medium heat.
- Season chicken with salt and pepper, then cook until golden and fully cooked, about 6 to 8 minutes.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and garlic to make the Bang Bang sauce.
- Drizzle half of the sauce over the cooked chicken and toss to coat.
- Assemble bowls with rice as the base. Top with chicken, carrots, cucumber, red cabbage, and green onions.
- Drizzle remaining Bang Bang sauce over the top.
- Garnish with sesame seeds and cilantro, if desired. Serve immediately.
Notes
Store leftover chicken and sauce in an airtight container in the fridge for up to three days. Keep fresh vegetables separate for crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg