Bang Chicken Bowls

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4 bowls

Difficulty: Easy

Ingredients

For the Chicken

• 1½ pounds (680 g) boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons vegetable oil

For the Bang Bang Sauce

• ½ cup mayonnaise
• ¼ cup sweet chili sauce
• 1 tablespoon sriracha (adjust to taste)
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• ½ teaspoon garlic powder

For the Bowls

• 3 cups cooked jasmine rice
• 1 cup shredded carrots
• 1 cup sliced cucumber
• 1 cup shredded purple cabbage
• 1 avocado, sliced
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• Fresh cilantro, chopped (optional)
• Lime wedges for serving

Instructions

Step 1: Prepare the Bang Bang Sauce

In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder until smooth. Taste and adjust the spice level by adding more or less sriracha. Refrigerate the sauce while preparing the remaining ingredients.

Step 2: Season the Chicken

In a large mixing bowl, combine the chicken pieces with the cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Toss until each piece is evenly coated.

Step 3: Cook the Chicken

Heat the vegetable oil in a large skillet over medium-high heat.

Add the chicken in a single layer, avoiding overcrowding. Cook for 4–5 minutes on one side before turning. Continue cooking for another 4–6 minutes until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

Transfer the cooked chicken to a clean bowl and drizzle with half of the Bang Bang sauce. Toss gently until evenly coated.

Step 4: Prepare the Bowl Ingredients

While the chicken cooks, prepare the vegetables by shredding the carrots and cabbage, slicing the cucumber and avocado, and chopping the green onions and cilantro.

Warm the cooked jasmine rice if needed.

Step 5: Assemble the Bowls

Divide the warm rice evenly among four serving bowls.

Arrange the Bang Bang chicken over the rice, then add the shredded carrots, cucumber slices, cabbage, and avocado.

Drizzle the remaining Bang Bang sauce over each bowl.

Garnish with sesame seeds, green onions, chopped cilantro, and a squeeze of fresh lime juice.

Serve immediately while the chicken is warm.

Tips for Success

• Pat the chicken dry before seasoning to help it brown evenly.
• Avoid overcrowding the skillet, as this can cause the chicken to steam instead of sear.
• Cook the chicken in batches if necessary for the best texture.
• Adjust the sriracha to make the sauce milder or spicier.
• Use freshly cooked rice for the fluffiest texture.
• Slice vegetables just before serving to maintain their crispness.
• Let the chicken rest for a few minutes after cooking to keep it juicy.

Flavor Variations

• Replace chicken with shrimp, salmon, tofu, or crispy cauliflower.
• Use brown rice, quinoa, or cauliflower rice instead of jasmine rice.
• Add steamed broccoli, edamame, bell peppers, or snap peas for extra vegetables.
• Sprinkle crushed peanuts or crispy fried onions on top for added crunch.
• Stir a little sesame oil into the rice for extra flavor.
• Mix diced mango or pineapple into the bowl for a sweet tropical twist.
• Add pickled vegetables for extra tanginess.

Serving Suggestions

Bang Bang Chicken Bowls pair wonderfully with:

• Steamed dumplings
• Miso soup
• Asian cucumber salad
• Spring rolls
• Garlic green beans
• Stir-fried vegetables
• Iced green tea
• Sparkling lemonade

For a larger spread, serve alongside additional sauces such as soy sauce, chili crisp, or sesame dressing.

Storage Instructions

Store the chicken, rice, vegetables, and sauce separately in airtight containers in the refrigerator for up to 4 days.

Reheat the chicken and rice in the microwave or on the stovetop until warmed through. Add the fresh vegetables and sauce just before serving.

Freezing is recommended only for the cooked chicken and rice, which can be stored for up to 2 months. Thaw overnight in the refrigerator before reheating.

Why You’ll Love This Recipe

• Ready in about 40 minutes
• Packed with bold sweet and spicy flavor
• Easy to customize with your favorite vegetables
• Great for meal prep
• Family-friendly
• Restaurant-quality results at home
• Balanced with protein, grains, and vegetables
• Budget-friendly ingredients
• Colorful presentation
• Perfect for lunch or dinner

Frequently Asked Questions

Can I bake the chicken instead of pan-frying it?
Yes. Bake the seasoned chicken at 425°F (220°C) for 18–20 minutes, turning halfway through, until it reaches an internal temperature of 165°F (74°C).

Is the Bang Bang sauce very spicy?
The sauce has mild to moderate heat. Reduce or omit the sriracha for a milder version, or increase it for extra spice.

Can I prepare these bowls ahead of time?
Absolutely. Store each component separately and assemble just before eating to keep the vegetables crisp.

Can I make this recipe gluten-free?
Yes. Ensure your sweet chili sauce and other packaged ingredients are certified gluten-free.

Estimated Nutrition (Per Serving)

• Calories: 620
• Protein: 36 g
• Carbohydrates: 48 g
• Total Fat: 30 g
• Saturated Fat: 5 g
• Cholesterol: 105 mg
• Sodium: 760 mg
• Fiber: 5 g
• Sugar: 12 g
• Calcium: 6% Daily Value
• Iron: 12% Daily Value
• Potassium: 780 mg