Description
This Bang Bang Chicken Rice Bowl is a bold, creamy, and satisfying meal made with crispy chicken, fluffy rice, fresh crunchy vegetables, and a sweet-spicy bang bang sauce. It’s perfect for weeknight dinners, meal prep, or a quick homemade takeout-style bowl. The flavors are balanced, the texture is irresistible, and it’s easy to customize based on spice preference.
Ingredients
Scale
For the Chicken
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup cornstarch
- 2 tablespoons oil (for cooking)
For the Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1–2 teaspoons sriracha (adjust to taste)
- 1 teaspoon honey (optional)
- 1 tablespoon lime juice
For the Bowl
- 2 cups cooked jasmine rice
- ½ cup shredded carrots
- ½ cup sliced cucumbers
- ½ cup shredded red cabbage
- 2 tablespoons chopped green onions
- 1 teaspoon sesame seeds
Instructions
- Prepare the Rice: Cook jasmine rice according to package instructions. Fluff with a fork and set aside.
- Season the Chicken: Pat chicken pieces dry. Season with salt, pepper, and garlic powder. Toss with cornstarch until evenly coated.
- Cook the Chicken: Heat oil in a skillet over medium heat. Cook chicken for 6–8 minutes, turning occasionally, until golden brown and fully cooked (internal temp 165°F).
- Make the Sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.
- Coat the Chicken: Toss cooked chicken in the sauce until evenly coated.
- Assemble the Bowl: Add rice to serving bowls. Top with sauced chicken and arrange vegetables around it. Garnish with green onions and sesame seeds. Serve immediately.
Notes
- Adjust sriracha for more or less heat.
- Greek yogurt can replace mayonnaise for a lighter option.
- Store components separately for meal prep up to 3 days.
- Air fryer can be used instead of pan-frying for crispier, lower-oil chicken.
- Add avocado or edamame for extra nutrition.