Bang Bang Chicken Bowl
This bang bang chicken bowl combines juicy chicken, crisp vegetables, warm rice, and a creamy sweet-heat sauce for a bold, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 bowls 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 pound chicken breast or thighs, cut into bite-size pieces
- 1 cup shredded carrots
- 1 cup shredded cabbage or coleslaw mix
- 1 sliced cucumber
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive or avocado oil
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1–2 tablespoons sriracha
- 1 tablespoon honey
- 1 small garlic clove, minced
- 1 sliced avocado
- 2 tablespoons sliced green onions
- 1 tablespoon sesame seeds
- Fresh cilantro, chopped
Instructions
- Season chicken with garlic powder, onion powder, paprika, salt, and pepper.
- Cook the chicken in a hot oiled skillet until golden and cooked through.
- Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and minced garlic to make the bang bang sauce.
- Layer warm jasmine rice, shredded carrots, cabbage, and sliced cucumber in serving bowls.
- Add cooked chicken on top of the rice and vegetables.
- Drizzle or toss with bang bang sauce until coated.
- Garnish each bowl with avocado, green onions, sesame seeds, and cilantro before serving.
Notes
- Store chicken, rice, veggies, and sauce separately for best texture.
- Reheat chicken in an air fryer or oven to keep it from getting soggy.
- Adjust the amount of sriracha to make the sauce milder or spicier.
- Swap part of the rice for cauliflower rice if you want a lighter bowl.