Bang Bang Chicken Bowl is a crunchy, creamy, and slightly spicy bowl that balances tender chicken, bright vegetables, and a sweet-heat sauce over steaming rice. The sauce is rich and tangy thanks to mayonnaise, sweet chili, and a hit of Sriracha, while the sautéed broccoli, bell pepper, and carrot add fresh color and crunch. It’s an easy weeknight meal because most steps take minutes and everything comes together in one skillet. Serve it in bowls for a quick family dinner or pack it in lunch containers for a flavorful next-day meal. For a quick read on similar beginner-friendly techniques, see this Bang Bang Chicken Bowl recipe for beginners.

Why You’ll Love This Bang Bang Chicken Bowl

Hands-off cooking: one skillet for vegetables and chicken keeps cleanup low.
Big flavor from a small sauce: mayonnaise, sweet chili, and Sriracha do the heavy lifting.
Fast weeknight meal: ready in about 20–25 minutes from start to finish.
Flexible base: works with white or brown rice, or your favorite grain.
Bright, crunchy veggies add color, vitamins, and texture contrast.
Easy to adjust spice level by changing the Sriracha amount.
Crowd-pleaser: familiar flavors that kids and adults can enjoy.
Great for bowls, meal prep, or casual dinner parties.

What Is Bang Bang Chicken Bowl?

Bang Bang Chicken Bowl is a bowl-style dish that layers cooked rice with bite-sized pieces of chicken and sautéed vegetables, all tossed in a creamy, sweet-spicy bang bang sauce. The taste is creamy and savory with a back-note of sweet chili and a spicy lift from Sriracha. Texture plays a big role: soft rice, tender chicken, and crisp-tender vegetables make each bite interesting. The cooking method is simple pan-searing for the chicken and a quick sauté for the vegetables, so it feels like fast comfort food — perfect for weeknights or casual gatherings.

Ingredients for Bang Bang Chicken Bowl

For the Base

2 cups cooked rice (white or brown)

For the Chicken & Veg

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup broccoli florets
1 red bell pepper, sliced
1 carrot, julienned
3 green onions, chopped
2 tablespoons oil (for cooking)
Salt and pepper to taste

For the Sauce

½ cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon Sriracha sauce (adjust for spice level)
1 tablespoon soy sauce

To Serve

Sesame seeds (for garnishing)

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: Swap chicken breasts for boneless, skinless thighs if you prefer juicier meat. Thighs stay moister but change the flavor slightly.
Rice: Use brown rice for more fiber, or cauliflower rice for a lower-carb option (note texture and cook time differ).
Mayonnaise: For a lighter option use light mayo or half Greek yogurt + half mayo to cut fat and add tang.
Sweet chili sauce: Substitute with a mix of honey and a small splash of rice vinegar plus a pinch of chili flakes if you don’t have it.
Sriracha: Use chili paste, gochujang (optional and slightly sweeter), or reduce/skip if avoiding heat.
Soy sauce: Use low-sodium soy sauce to cut down on salt. Tamari works for gluten-free.
Vegetables: Swap or add snap peas, zucchini, or baby corn—keep pieces similar in size for even cooking.
Oil: Use neutral oil (canola, vegetable, or grapeseed) or sesame oil (use half-and-half to avoid overpowering flavor).

Step-by-Step Instructions

Step 1 – Prep everything first
Cut the chicken into bite-sized pieces. Slice the red bell pepper, julienne the carrot, chop the green onions, and break broccoli into small florets. Measure out sauces and have the rice warm and ready.
Visual cue: All veggies should be ready on a plate so the cook time is continuous.

Step 2 – Cook the chicken
Heat 2 tablespoons oil in a large skillet over medium heat. Season chicken with salt and pepper. Add chicken to the hot skillet and cook, stirring occasionally, until golden brown and cooked through, about 5–7 minutes. Remove chicken from the skillet and set aside.

Step 3 – Sauté the vegetables
In the same skillet, add the broccoli, red bell pepper, and carrot. Sauté for about 3–5 minutes until they are tender yet crisp. Stir often so they cook evenly and keep their color.

Step 4 – Make the bang bang sauce
In a small bowl, whisk together ½ cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon Sriracha, and 1 tablespoon soy sauce until smooth. Taste and adjust Sriracha for heat.

Step 5 – Combine chicken and sauce
Return the cooked chicken to the skillet with the sautéed vegetables. Pour the sauce over everything and stir well to coat evenly. Warm through for 1–2 minutes so the sauce clings to the chicken and veggies.
Pro cue: Heat only until warm; overcooking can split the mayo-based sauce and make it oily.

Step 6 – Serve
In serving bowls, place a layer of cooked rice as the base. Spoon the chicken and vegetable mixture over the rice. Top each bowl with chopped green onions and a sprinkle of sesame seeds. Serve immediately while hot.

Pro Tips for Success

Dry the chicken pieces well with paper towels before seasoning to get a good sear.
Use medium heat: high heat can burn the sauce and vegetables; low heat prolongs cooking and makes veggies limp.
Warm the rice before serving so bowls stay hot longer.
Cut vegetables roughly the same size to ensure even cook time.
Taste the sauce before tossing; sweet chili sauces vary a lot, so adjust Sriracha and soy to balance heat and salt.
Don’t overcrowd the skillet when searing chicken — work in batches if needed for better browning.
If the sauce looks too thick, add a teaspoon of water to loosen it; if too thin, cook a minute longer off heat to thicken slightly.

Flavor Variations

Optional: Thai-style — add a squeeze of lime juice and a sprinkle of chopped cilantro at the end for a bright finish.
Optional: Peanut bang bang — stir in 1 tablespoon creamy peanut butter into the sauce for a nutty depth.
Optional: Honey-Sesame — add 1 teaspoon honey and 1 teaspoon toasted sesame oil to the sauce for a sweeter, fragrant version.
Optional: Spicy garlic — add 1 minced garlic clove when sautéing vegetables and bump Sriracha by ½ tablespoon.
Optional: Veg-heavy bowl — double the vegetables and halve the chicken for a lighter, plant-forward meal.
Optional: Crunch boost — top with crushed peanuts or crispy fried onions for extra texture.

Serving Suggestions

Pair with steamed edamame or a simple cucumber salad for a light side.
Garnish with extra sesame seeds and lime wedges for a fresh aroma.
Serve with kimchi on the side for a tangy, fermented contrast.
For a picnic, pack rice and chicken separately to avoid sogginess and combine before eating.
Offer extra Sriracha at the table for guests who want more heat.
Set up a bowl station for gatherings: rice base, chicken mix, and a selection of toppings (cilantro, extra green onions, sesame seeds).

Make-Ahead, Storage & Reheating

Make-ahead: You can cook the chicken and sauté the vegetables and store them together in an airtight container for up to 2 days. Keep rice separate if possible.
Storage duration: Store in the refrigerator for up to 3–4 days. Keep sauce-coated chicken and vegetables in a sealed container.
Reheating best practices: Reheat gently in a skillet over medium-low heat until warmed through. Add a splash of water or a teaspoon of oil if the mixture seems dry. Microwave in 30-second bursts, stirring between, for quicker reheating.
Texture changes: Rice may firm up and vegetables will lose some crispness after refrigeration. Quick reheating in a hot pan helps restore texture.

Storage and Freezing Instructions

Freezing: Freezing is not ideal because the mayo-based sauce can separate and change texture after thawing. If you must freeze, store the chicken and vegetables without the sauce in a freezer-safe container for up to 2 months, and freeze rice separately. Thaw fully in the refrigerator and make the sauce fresh before reheating.
Thawing and reheating: Thaw overnight in the fridge, reheat gently in a skillet, and add the freshly mixed sauce at the end to preserve texture and flavor.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
620 | 42g | 50g | 28g | 4g | 720mg

Estimates vary by brands and portions.

FAQ About Bang Bang Chicken Bowl

Q: How do I make the sauce less thick?
A: Stir in 1 teaspoon of water or warm rice cooking liquid until you reach the desired consistency.

Q: My sauce looks oily after heating. What went wrong?
A: Overheating a mayo-based sauce can cause it to separate. Warm the sauce gently and add it at the end of cooking, not during high heat.

Q: How can I tell when the chicken is cooked?
A: Bite-sized pieces cook fast — internal temperature should reach 165°F (74°C) or cut a piece to check there’s no pink inside.

Q: Can I use leftover rotisserie chicken?
A: Yes. Add pre-cooked chicken at the end to warm through for 1–2 minutes after tossing with the sauce.

Q: What can I use instead of mayonnaise for a lighter sauce?
A: Use half Greek yogurt and half light mayo, or use a neutral-flavored hummus for a different, but tasty, texture.

Q: Is this recipe gluten-free?
A: Replace regular soy sauce with tamari or a gluten-free soy sauce to make the bowl gluten-free.

Notes

Use a wide skillet so chicken and veggies have room to sear and not steam.
Reserve a small amount of chopped green onions to add fresh at the table for brightness.
Toast sesame seeds briefly in a dry pan for a nuttier finish before garnishing.
If you like extra sauce, double the sauce and serve some on the side for drizzling.
Warm bowls before serving to keep the rice and chicken hot longer.

Troubleshooting

Bland flavor: Add a pinch of salt, an extra splash of soy sauce, or a squeeze of lime to brighten the bowl.
Overcooked chicken: Reduce the bite size and cook over medium heat; remove chicken as soon as it’s no longer pink.
Bitter or overcooked vegetables: Cook vegetables briefly and keep them crisp-tender; high heat and long cooking will dull flavors.
Watery sauce: Simmer the sauce briefly off the chicken to reduce water, or mix in a small amount of mayonnaise to thicken.
Sauce separates: Avoid high heat when the sauce is present; add sauce at the end and warm only until coated.
Soggy rice: Serve rice hot and separately if storing ahead; reheating in a hot skillet restores some texture.

Final Thoughts

This Bang Bang Chicken Bowl is a fast, satisfying bowl meal that balances creamy, sweet, and spicy flavors with fresh vegetables and a comforting rice base. It’s simple to make, easy to tweak, and perfect for busy nights or meal prep. Try the optional swaps and toppings to make it your own, and enjoy a colorful, tasty bowl that comes together in under 30 minutes.

Conclusion

For more variations and serving photos, check this helpful guide: Bang Bang Chicken Bowl – I Am Homesteader.