Bang Bang Chicken Bowl
Bang Bang Chicken Bowl brings crunchy-fresh veggies, juicy chicken, and a creamy-sweet heat in one easy bowl, perfect for a fast, family-friendly dinner.
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.
Notes
Dry the chicken well to ensure it browns, and warm the rice right before serving. Customize heat by adjusting Sriracha.