Bang Bang Chicken Bowl
This Bang Bang Chicken Bowl features crispy chicken tossed in a creamy, spicy-sweet bang bang sauce, served over warm rice and topped with crunchy, colorful veggies. It’s a fast, flavorful, and customizable weeknight meal you’ll want on repeat.
Ingredients
For the Chicken
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tbsp cornstarch
- 1–2 tbsp vegetable oil (for pan-frying or air frying)
For the Bang Bang Sauce
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tbsp honey
For the Bowl
- 2 cups cooked jasmine rice (or rice of choice)
- 1 cup shredded carrots
- 1 cup shredded cabbage or coleslaw mix
- ½ cucumber, sliced
- 1 avocado, sliced
- 2 green onions, sliced
- 1 tbsp sesame seeds
- Lime wedges, for garnish optional
Instructions
Cook the Chicken
- Season chicken pieces with salt and pepper.
- Toss in cornstarch until coated.
- Heat oil in a large skillet over medium heat.
- Cook chicken for 6–8 minutes, turning to brown all sides, until golden and cooked through.
- (Alternatively, air fry at 400°F/200°C for 12–14 minutes.)
Make the Bang Bang Sauce
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey.
- Taste and adjust heat as desired.
Assemble the Bowls:
- Divide cooked rice into 4 bowls.
- Top with crispy chicken.
- Drizzle bang bang sauce generously over the chicken.
- Add shredded carrots, cabbage, cucumbers, and avocado to each bowl.
- Garnish with green onions, sesame seeds, and lime wedges.
Nutrition
Calories: 540kcalCarbohydrates: 45gProtein: 32gFat: 28gSaturated Fat: 5gCholesterol: 80mgSodium: 680mgSugar: 9g
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