Bang Bang Chicken Bowl
A quick, flavorful bowl featuring golden chicken, crisp vegetables, and a creamy spicy sauce over rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free, Dairy-Free, Nut-Free
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cups cooked rice (white or brown)
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 3 green onions, chopped
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha sauce (adjust for spice level)
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 2 tablespoons oil (for cooking)
- Sesame seeds (for garnishing)
Instructions
- Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
- Heat oil in a large skillet over medium heat. Add the chicken pieces and cook until golden brown and cooked through, about 5 to 7 minutes. Remove from the skillet and set aside.
- In the same skillet, add broccoli, red bell pepper, and carrot. Sauté for about 3 to 5 minutes, until they are tender yet crisp.
- In a small bowl, mix together mayonnaise, sweet chili sauce, Sriracha, and soy sauce until well combined.
- Return the cooked chicken to the skillet with the sautéed vegetables. Pour the sauce over everything and stir well to coat evenly.
- In serving bowls, place a layer of cooked rice as the base.
- Spoon the chicken and vegetable mixture over the rice.
- Top each bowl with chopped green onions and a sprinkle of sesame seeds for an added touch.
- Serve immediately and enjoy while hot.
Notes
Use low sodium soy sauce if you plan to serve with extra soy. For a vegetarian version, swap chicken for tofu or tempeh.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg