Bang Bang Chicken Bowl
A vibrant bowl of tender chicken, creamy sweet-spicy sauce, and fresh vegetables, perfect for quick weeknight meals or meal prep.
Ingredients
Base Ingredients
- 2 cups Cooked Rice Choose white or brown rice, or quinoa for a gluten-free option.
- 1 pound Chicken Breasts/Thighs Can swap with pressed tofu or tempeh for a vegetarian version.
- 2 tablespoons Olive Oil Vegetable oil can be a suitable alternative.
For the Bang Bang Sauce
- 1/2 cup Mayonnaise Can substitute with Greek yogurt for a lighter texture.
- 1/4 cup Sweet Chili Sauce Teriyaki sauce can be used in its place.
- 1 tablespoon Sriracha Adjust amount based on spice preference.
- 1 tablespoon Honey Optional; can be replaced with maple syrup.
- 2 cloves Garlic Minced; garlic powder can be used as a substitute.
Fresh Vegetables
- 1 cup Shredded Carrots Fresh veggies brighten the dish.
- 1 cup Cucumbers Fresh veggies brighten the dish.
- 1 cup Red Cabbage Fresh veggies brighten the dish.
- 1/4 cup Chopped Green Onions Fresh veggies brighten the dish.
Garnish (optional)
- 2 tablespoons Sesame Seeds Optional garnish.
- 1/4 cup Fresh Cilantro Optional garnish.
Seasoning
- 1 teaspoon Salt Adjust according to dietary needs.
- 1 teaspoon Black Pepper Substitute with white pepper for a milder taste.
Instructions
Preparation
- Pat chicken dry and season with salt and black pepper. Slice into even strips or bite-sized pieces.
- Shred carrots, thinly slice cucumbers, and finely chop red cabbage and green onions.
Making the Sauce
- Whisk together mayonnaise, sweet chili sauce, sriracha, minced garlic, and honey in a bowl. Adjust heat and sweetness as desired.
Cooking the Chicken
- Heat olive oil in a skillet over medium-high heat. Cook chicken undisturbed until golden brown, then flip and finish cooking.
- Ensure internal temperature reaches 165°F (74°C).
Tossing and Assembling
- Toss cooked chicken with the majority of the sauce and reserve some for drizzling. Assemble the bowls by spooning rice and layering vegetables and chicken.
- Sprinkle green onions, sesame seeds, and cilantro on top. Drizzle with reserved sauce.
Serving
- Serve immediately with lime wedges for brightness. Store leftovers in airtight containers.
Notes
For the crispiest chicken, do not overcrowd the pan. Use room-temperature chicken for quicker cooking. If sauce is too thick, thin it with warm water or rice vinegar.