Bang Bang Chicken Bowl
A crunchy, creamy, and slightly spicy bowl that balances tender chicken, bright vegetables, and a sweet-heat sauce over steaming rice.
Ingredients
For the Base
- 2 cups cooked rice (white or brown) Use brown rice for more fiber, or cauliflower rice for a lower-carb option.
For the Chicken & Veg
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Swap for boneless, skinless thighs for juicier meat.
- 1 cup broccoli florets Keep pieces similar in size for even cooking.
- 1 medium red bell pepper, sliced
- 1 medium carrot, julienned
- 3 stalks green onions, chopped Reserve some for garnishing.
- 2 tablespoons oil (for cooking) Use neutral oil or sesame oil.
- Salt and pepper to taste
For the Sauce
- ½ cup mayonnaise For a lighter option, use light mayo or Greek yogurt.
- 2 tablespoons sweet chili sauce Substitute with honey and rice vinegar if necessary.
- 1 tablespoon Sriracha sauce Adjust for spice level.
- 1 tablespoon soy sauce Use low-sodium or tamari for gluten-free.
To Serve
- Sesame seeds (for garnishing) Optional, for added texture.
Instructions
Preparation
- 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.
Cooking
- Heat 2 tablespoons of 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.
- 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.
- 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.
- 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.
Serving
- 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.
Notes
Use medium heat to prevent burning the sauce and vegetables. Warm the rice before serving to keep bowls hot longer.