Bang Bang Chicken Bowl

This Bang Bang Chicken Bowl brings bold, creamy, sweet‑heat flavor in a single bowl. Crispy-tender chicken gets tossed in a mayonnaise-based bang bang sauce made with sweet chili, sriracha, honey, and garlic. The bowl balances warm rice, crunchy cabbage and carrots, cool cucumber, and bright green onions for texture and color. It’s quick to make, easy to scale, and great for weeknights. If you want a quick start guide and extra tips, see this Bang Bang Chicken Bowl recipe at Recipes At Homes.

Table of Contents

Why You’ll Love This Bang Bang Chicken Bowl

Fast: ready in about 20–30 minutes from start to finish.
Big flavor: creamy, sweet, spicy, and garlicky all at once.
Great texture: tender chicken, crunchy vegetables, and soft rice.
Simple pantry sauce: mayo, sweet chili sauce, sriracha, and garlic.
Flexible: use breasts or thighs and white or brown rice.
Easy to meal prep: components store separately for quick assembly.
Family friendly: adjust sriracha to tame or kick up the heat.
Visually appealing: bright colors make a simple meal look special.

What Is Bang Bang Chicken Bowl?

The Bang Bang Chicken Bowl is a modern bowl meal built around sauced chicken and rice. The sauce is creamy and sweet with a spicy bite from sriracha and a garlicky note. When tossed with hot chicken it forms a glossy coating that clings to each piece. The bowl mixes hot and cold elements — warm rice and chicken meet crisp shredded cabbage, sliced cucumber, and carrots. It feels like comfort food but fresh enough for a quick, healthy weeknight dinner.

The cooking method is pan‑searing the chicken, then tossing it in the sauce. The vibe is casual, colorful, and easy to serve for family dinners, meal prep, or a simple weekend lunch.

Ingredients for Bang Bang Chicken Bowl

For the Chicken

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper

For the Sauce

½ cup mayonnaise
3 tbsp sweet chili sauce
1–2 tsp sriracha (adjust to taste)
1 tsp honey (optional)
1 clove garlic, minced

For the Bowls

2 cups cooked white or brown rice
1 cup shredded carrots
1 cup cucumber, thinly sliced
1 cup red cabbage, shredded
2 green onions, sliced

To Garnish (optional)

Sesame seeds
Fresh cilantro

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: breasts give leaner pieces; thighs stay juicier and are more forgiving if slightly overcooked. Both work the same way here.
Mayo: use light mayonnaise or a mix of Greek yogurt and mayo (50/50) for a lighter sauce. The taste shifts subtly but stays creamy.
Sweet chili sauce: this adds both sweetness and heat. If you can’t find it, a mix of 2 tbsp honey + 1 tbsp rice vinegar + 1 tsp chili paste will work in a pinch (optional).
Sriracha: adjust between 1–2 tsp to control spice level. Substitute another hot sauce but taste first.
Rice: white rice is softer and faster; brown rice is nuttier and chewier. Quinoa or cauliflower rice can be used for lower carb options.
Veggies: swap or add shredded lettuce, sliced bell pepper, or edamame for extra color and crunch.
Honey: optional, but it rounds the heat. Leave out for less sweet bowls.

Step-by-Step Instructions

Step 1 – Prep the chicken and vegetables
Pat the chicken pieces dry with paper towels. Season evenly with ½ tsp salt and ¼ tsp black pepper. Mince the garlic and slice the cucumbers and green onions. Shred the carrots and cabbage if not prepped.
Visual cue: dry chicken browns better and forms a light crust.

Step 2 – Make the bang bang sauce
In a small bowl, whisk together ½ cup mayonnaise, 3 tbsp sweet chili sauce, 1–2 tsp sriracha, 1 tsp honey (if using), and the minced garlic until smooth. Set half of the sauce aside for topping. Reserve the other half to toss with the hot chicken.

Step 3 – Cook the chicken
Heat 1 tbsp olive oil in a skillet over medium heat until shimmering. Add the seasoned chicken pieces in a single layer. Cook, stirring occasionally, for about 6–8 minutes until golden and fully cooked. The pieces should register 165°F (74°C) or be opaque all the way through.
Pro cue: Don’t crowd the pan — cook in batches if needed so the chicken browns instead of steams.

Step 4 – Toss the chicken in sauce
Remove the pan from the heat and immediately toss the hot chicken with half of the bang bang sauce until well coated. The residual heat helps the sauce become glossy and cling to the chicken.

Step 5 – Assemble the bowls
Divide 2 cups cooked rice into serving bowls. Top each bowl with the sauced chicken, then arrange 1 cup shredded carrots, 1 cup thinly sliced cucumber, 1 cup shredded red cabbage, and 2 sliced green onions over the rice. Drizzle the reserved sauce over the top.

Step 6 – Garnish and serve
Sprinkle sesame seeds and fresh cilantro if using. Serve immediately while the chicken is still warm.

Pro Tips for Success

Dry the chicken well before cooking to get a quick sear and better texture.
Use medium heat to brown the chicken without burning the sauce or drying the meat.
Cook in a hot pan and do not move the pieces too much at first; this helps color form.
Reserve half the sauce to keep a fresh topping for each bowl; tossing all the sauce into the pan can make the chicken clump.
Taste and adjust sriracha level to suit your family; start low and add more.
Warm the rice before assembly so the bowl has a nice hot base under the cold vegetables.
Slice vegetables thin for a pleasing contrast and easy eating.

Flavor Variations

Optional Spicy Peanut: Stir 1–2 tbsp smooth peanut butter into the sauce for a nutty depth.
Optional Lime Kick: Add 1 tsp lime juice to the reserved topping sauce for brightness.
Optional Sesame Ginger: Swap half the mayo with plain yogurt and add 1 tsp toasted sesame oil and ½ tsp grated ginger.
Optional Crunch Boost: Toss in chopped roasted peanuts or cashews on top for extra crunch.
Optional Herb Swap: Use Thai basil or mint instead of cilantro for a fresh twist.
Optional Veg Swap: Add steamed edamame or roasted broccoli for more green veg.

Serving Suggestions

Serve with extra lime wedges on the side for a bright finish.
Offer extra sriracha or sweet chili sauce for heat lovers.
Pair with a simple cucumber salad or miso soup for a fuller meal.
Pack in lunch boxes with sauce on the side to keep vegetables crisp.
Make three bowls at once and serve family-style for quick weeknight dinners.
For a low-carb option, serve over a bed of mixed greens or cauliflower rice.

Make-Ahead, Storage & Reheating

Make-ahead: Prepare the sauce and chop the vegetables up to 24 hours ahead. Store sauce in a sealed container in the fridge. Keep veggies in separate airtight containers to stay crisp. Cooked rice can be made a day ahead.
Storage: Place leftover chicken and sauce in an airtight container and refrigerate up to 3–4 days. Keep rice separate if possible.
Reheating: Reheat chicken in a skillet over medium heat until warmed through, or microwave in short bursts to avoid drying. Reheat rice covered with a damp paper towel to add moisture. Reassemble bowls with fresh veggies after reheating.
Texture changes: Sauced chicken will soften in the fridge and the sauce may thicken. Reheat gently and add a splash of water or a little extra mayo to loosen the sauce if needed.

Storage and Freezing Instructions

Fridge: Store fully cooked chicken and sauce together up to 3–4 days in the refrigerator. Vegetables and rice store separately for best texture.
Freezing: Freezing is not ideal for the fresh vegetables; however, you can freeze the cooked chicken (without fresh veg) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.
If you freeze the chicken and sauce together, expect some texture change in the sauce after thawing; whisk or stir to recombine. For best results, freeze only the cooked chicken and make fresh sauce or use thawed sauce stirred well.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 520 kcal | 32 g | 46 g | 22 g | 3 g | 850 mg

Estimates vary by brands and portions.

FAQ About Bang Bang Chicken Bowl

Q: Why is my sauce too thick?
A: Mayo-based sauces thicken when cold. Warm a small amount, or whisk in 1–2 tsp warm water or lime juice to loosen.

Q: Why is my sauce too runny?
A: If you added extra liquid, chill for a few minutes and whisk; or add a small spoon of mayo to thicken.

Q: How do I know the chicken is done?
A: Cut a piece — it should be opaque with no pink. Best is a meat thermometer reading 165°F (74°C).

Q: Can I bake the chicken instead of pan-frying?
A: Yes. Bake at 400°F for about 12–15 minutes depending on piece size, then toss with sauce.

Q: What can I use instead of mayo?
A: Try light mayo or a 50/50 mix of Greek yogurt and mayo. Flavor will be a bit tangier.

Q: How do I make it less spicy?
A: Use 1 tsp or less sriracha and add the optional 1 tsp honey to balance heat.

Notes

Toast sesame seeds in a dry pan for 1–2 minutes until fragrant for a better garnish.
Slice green onions thin on a sharp knife for a clean look.
Add the reserved sauce just before serving to keep the veggies crisp.
Serve on warm plates to keep the rice and chicken hot longer.
For even cooking, try to cut chicken pieces similar in size.

Troubleshooting

Bland flavor: Increase sweet chili sauce by 1 tsp or add a pinch more salt to the chicken before cooking.
Overcooked chicken: Cook over medium heat and check early; thighs will take a bit longer but hold moisture better.
Watery sauce: Don’t add extra liquid to the mayo base; chill and whisk to thicken.
Burned garlic in sauce: Use raw minced garlic only; if you cook garlic in the pan, keep heat low and watch closely.
Soggy vegetables: Store chopped vegetables separately and add right before serving.
Sauce separates after reheating: Whisk in a teaspoon of water or mayo and warm gently to recombine.

Final Thoughts

This Bang Bang Chicken Bowl is easy, flexible, and full of contrast — creamy sauce, warm chicken, and crisp vegetables. It works for quick weeknight meals, meal prep, and casual dinners. With a few simple steps you get a bowl that feels special without fuss.

Conclusion

If you want another take or a visual guide, check this Bang Bang Chicken Bowls Recipe – Jar Of Lemons for extra ideas and plating inspiration.

Bang Bang Chicken Bowl (Easy 30-Minute Dinner)