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Taha Ayad

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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
  • ½ teaspoon black pepper
  • 1 tablespoon olive or avocado oil
  • ½ cup mayonnaise
  • ¼ 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

Method
 

  1. Season chicken with garlic powder, onion powder, paprika, salt, and pepper.
  2. Cook the chicken in a hot oiled skillet until golden and cooked through.
  3. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and minced garlic to make the bang bang sauce.
  4. Layer warm jasmine rice, shredded carrots, cabbage, and sliced cucumber in serving bowls.
  5. Add cooked chicken on top of the rice and vegetables.
  6. Drizzle or toss with bang bang sauce until coated.
  7. Garnish each bowl with avocado, green onions, sesame seeds, and cilantro before serving.

Notes

  1. Store chicken, rice, veggies, and sauce separately for best texture.
  2. Reheat chicken in an air fryer or oven to keep it from getting soggy.
  3. Adjust the amount of sriracha to make the sauce milder or spicier.
  4. Swap part of the rice for cauliflower rice if you want a lighter bowl.
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