Description
A flavorful and easy-to-make Bang Bang Chicken Bowl featuring juicy seared chicken, crisp vegetables, fluffy rice, and a creamy, spicy homemade sauce.
Ingredients
- For the Chicken and Bowl:
- 1 lb boneless, skinless chicken breast
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 cup mixed vegetables (broccoli florets, bell peppers, carrots)
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon fresh lime juice
Instructions
1. In a medium bowl, whisk together mayonnaise, sriracha, honey, garlic powder, and lime juice until smooth. Set aside.
2. Cut chicken breast into 1-inch bite-sized cubes. Season all sides with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through (165°F internal temperature).
4. While the chicken cooks, steam or sauté mixed vegetables until tender-crisp, about 4–5 minutes.
5. Remove chicken from heat and toss with half of the prepared bang bang sauce while still warm.
6. Divide cooked rice into bowls. Top with sauced chicken and vegetables. Drizzle remaining sauce over each bowl.
7. Serve immediately while hot.
Notes
To ensure even cooking, cut chicken pieces to similar size and don’t overcrowd the pan.
Thin thick sauce with a teaspoon of water or lime juice; thicken thin sauce with more mayo.
Cut vegetables uniformly for even cooking; slice harder veggies like carrots thinner.
Use day-old rice for best texture; if using fresh rice, let it cool slightly before serving.
Adjust spice by reducing sriracha or adding cayenne for more heat.
The sauce can be made 3 days in advance and stored in the fridge.
Try substituting chicken with shrimp, tofu, or cauliflower; replace white rice with brown rice or quinoa.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg