Bang Bang Chicken Bowl brings crunchy-fresh veggies, juicy chicken, and a creamy-sweet heat in one easy bowl. You will whisk a quick sauce, skillet-sear bite-size chicken, and layer everything over fluffy rice with crisp toppings. In under 30 minutes, dinner lands in one pan plus bowls for a fast, family-friendly payoff.
Learn more about a speedy stovetop chicken classic: Butter Chicken Skillet Recipe.
Table of Contents
Discover great ideas like a cozy casserole night: Chicken Spaghetti Recipe.
Why This Recipe
Make it when you want big flavor without deep frying. Kids love the creamy sweetness, and spice fans can add more Sriracha. It works for busy weeknights, lunches, and casual company.
Because the chicken cooks as 1-inch cubes, it stays tender and fast. The sauce stirs together in minutes, and the bowl build keeps everyone happy with customizable heat and veg.
Don’t miss our crunchy, melty crowd-pleaser: Burger Quesadillas.
Why You Will Love Bang Bang Chicken Bowl
- Minimal prep and skillet-only cooking
- Pantry-friendly sauce you can whisk in 2 minutes
- Easy to customize spice and sweetness
- Great for meal prep with separate components
- Colorful, veggie-forward bowls with satisfying protein
- Consistent, restaurant-style results at home
Ingredients You Will Need
Bang Bang Sauce
- Mayonnaise: Creates a creamy base that clings to chicken and rice.
- Thai sweet chili sauce: Adds glossy sweetness and gentle heat.
- Honey: Balances tang and rounds sharp edges.
- Sriracha: Brings adjustable heat and chili depth.
Chicken
- Boneless, skinless chicken breasts: Lean protein that cooks quickly when cubed.
- Vegetable oil: Helps brown the chicken evenly.
- Paprika: Adds color and mild warmth.
- Garlic powder: Savory backbone that seasons every bite.
- Kosher salt: Enhances flavor throughout.
- Black pepper: Finishes with subtle bite.
Bang Bang Chicken Bowl
- Prepared white rice: Fluffy base that soaks up sauce.
- Red cabbage: Crunch and color contrast.
- Carrot: Sweet snap for balance.
- Cucumber: Cool, refreshing bite.
- Avocado: Creamy richness that tempers heat.
- Fresh cilantro and sesame seeds: Bright, toasty finish.
Substitutions & Add-Ins
- Protein: Swap chicken with shrimp or extra-firm tofu cubes. Air-fryer or oven options work well.
- Base: Use brown rice, jasmine rice, quinoa, or cauliflower rice.
- Sauce tweaks: Sub Greek yogurt for half the mayo for a lighter profile. Add a squeeze of lime for tang.
- Veg swaps: Toss in edamame, shredded romaine, or thinly sliced bell pepper.
- Spice control: Reduce Sriracha for mild, or add a pinch of red pepper flakes for extra heat.
- Dietary notes: Use gluten-friendly sauces as needed. For dairy-free, the base recipe already fits.
Step-by-Step Instructions
- Make the sauce: In a bowl, whisk mayonnaise, Thai sweet chili sauce, honey, and Sriracha until smooth. Reserve 1 cup for serving and 1 cup for tossing the chicken.
- Season the chicken: Pat chicken cubes dry. Toss with vegetable oil, paprika, garlic powder, kosher salt, and black pepper until coated.
- Sear the chicken: Heat a large skillet over medium-high. Add chicken in a single layer. Cook 6 to 8 minutes, stirring once or twice, until golden and cooked through. Visual cue: juices run clear and internal temp hits 165°F.
- Coat with sauce: Reduce heat to low. Add about 1 cup Bang Bang sauce to the skillet. Toss until the chicken is glazed and glossy, 30 to 60 seconds. Do not boil the sauce.
- Build the bowls: Divide warm rice among four bowls. Top with cabbage, carrot, cucumber, avocado, and sauced chicken.
- Finish and serve: Drizzle with reserved sauce to taste. Garnish with cilantro and sesame seeds. Serve immediately.
Tips for Perfect Results
- Dry the chicken well so it browns instead of steams.
- Use medium-high heat for color, then drop to low to glaze without splitting the sauce.
- Cube chicken evenly for consistent doneness.
- Reserve some sauce for drizzling to keep flavors bright.
- Warm rice right before serving so it stays fluffy.
- Slice avocado just before plating to prevent browning.
- Taste the sauce and adjust Sriracha in half-teaspoon steps.
Serving Ideas & Variations
- Crunch lovers: Add toasted peanuts or extra sesame seeds.
- Citrus lift: Serve with lime wedges for a tangy finish.
- Greens upgrade: Pile everything over shredded romaine or a spring mix instead of rice.
- Kid friendly: Keep a mild sauce for the table and pass extra Sriracha on the side.
- Party style: Set up a build-your-bowl bar with extra veggies and herbs.
Storage, Freezing & Reheating
- Fridge: Store chicken, rice, veggies, and sauce separately in airtight containers for 3 to 4 days.
- Freezer: Freeze cooked chicken and plain rice up to 2 months. Thaw overnight in the fridge.
- Reheat: Microwave chicken and rice covered until hot, 60 to 90 seconds per bowl. Add fresh veggies, avocado, and sauce after reheating.
Recipe FAQs
What is Bang Bang sauce and what are its main ingredients?
Bang Bang sauce is a creamy, sweet, and slightly spicy sauce. Its primary ingredients are typically mayonnaise, sweet chili sauce, and Sriracha. Some recipes also include honey or rice vinegar to balance the flavors.
Is the chicken in a Bang Bang Chicken Bowl spicy?
The spiciness of the dish can be easily customized. The heat comes primarily from the Sriracha in the sauce. You can add more or less Sriracha to adjust the spice level to your preference. Many people find the sauce to be mildly spicy with a good balance of sweetness.
How can I make a healthier version of a Bang Bang Chicken Bowl?
To make a healthier bowl, you can use Greek yogurt instead of mayonnaise for a protein-rich, lower-fat sauce. For the chicken, you can bake or air-fry it instead of deep-frying to reduce oil. You can also swap out white rice for brown rice, quinoa, or cauliflower rice, and load up on fresh vegetables like cucumbers, carrots, and cabbage.
Can I meal prep Bang Bang Chicken Bowls?
Yes, Bang Bang Chicken Bowls are great for meal prep. To keep the ingredients fresh and prevent the chicken from getting soggy, it is best to store the components separately in airtight containers. You can store the cooked chicken, rice, and vegetables in separate compartments and keep the Bang Bang sauce in a small, separate container to add just before eating. Leftovers can typically be stored in the refrigerator for 3 to 4 days.
Check out a quick garlic upgrade for your bowls and veggies: 3-Ingredient Garlic Butter.
“For more cozy comfort food ideas, visit our Facebook page for daily inspiration. You can also find more easy recipes on our Pinterest boards to keep your meals exciting.”
Bang Bang Chicken Bowl
Ingredients
For the Bang Bang Sauce
- 1 cup Mayonnaise Creates a creamy base that clings to chicken and rice.
- 1/2 cup Thai sweet chili sauce Adds glossy sweetness and gentle heat.
- 2 tablespoons Honey Balances tang and rounds sharp edges.
- 2 tablespoons Sriracha Brings adjustable heat and chili depth.
For the Chicken
- 1 pound Boneless, skinless chicken breasts Lean protein that cooks quickly when cubed.
- 2 tablespoons Vegetable oil Helps brown the chicken evenly.
- 1 teaspoon Paprika Adds color and mild warmth.
- 1 teaspoon Garlic powder Savory backbone that seasons every bite.
- 1/2 teaspoon Kosher salt Enhances flavor throughout.
- 1/4 teaspoon Black pepper Finishes with subtle bite.
For the Bang Bang Chicken Bowl
- 4 cups Prepared white rice Fluffy base that soaks up sauce.
- 1 cup Red cabbage Crunch and color contrast.
- 1 cup Carrot Sweet snap for balance.
- 1 medium Cucumber Cool, refreshing bite.
- 1 medium Avocado Creamy richness that tempers heat.
- 1/4 cup Fresh cilantro Bright, toasty finish.
- 2 tablespoons Sesame seeds Bright, toasty finish.
Instructions
Preparation
- In a bowl, whisk mayonnaise, Thai sweet chili sauce, honey, and Sriracha until smooth. Reserve 1 cup for serving and 1 cup for tossing the chicken.
- Pat chicken cubes dry. Toss with vegetable oil, paprika, garlic powder, kosher salt, and black pepper until coated.
Cooking
- Heat a large skillet over medium-high. Add chicken in a single layer. Cook 6 to 8 minutes, stirring once or twice, until golden and cooked through.
- Reduce heat to low. Add about 1 cup Bang Bang sauce to the skillet. Toss until the chicken is glazed and glossy, 30 to 60 seconds. Do not boil the sauce.
Assembly
- Divide warm rice among four bowls.
- Top with cabbage, carrot, cucumber, avocado, and sauced chicken.
- Drizzle with reserved sauce to taste. Garnish with cilantro and sesame seeds. Serve immediately.