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Bang Bang Chicken Bowl: A Flavorful Recipe Delight!

A vibrant and spicy Bang Bang Chicken Bowl featuring tender, crispy chicken tossed in a creamy, sweet-heat sauce, served over fluffy rice with fresh veggies and garnishes.

Ingredients

Scale
  • 2 cups cooked jasmine rice
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • ½ cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon Sriracha (adjust to taste)
  • 1 teaspoon honey
  • 1 tablespoon rice vinegar
  • 1 cup shredded cabbage or coleslaw mix
  • ½ cup shredded carrots
  • ¼ cup sliced green onions
  • 1 tablespoon sesame seeds
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Lime wedges (optional)

Instructions

  1. In a bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5–7 minutes. Remove from pan and set aside.
  3. In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar to make the bang bang sauce.
  4. Return chicken to the skillet, pour sauce over, and toss to coat evenly. Cook for 1–2 minutes more until sauce is warmed through.
  5. Divide cooked rice among four bowls. Top each with bang bang chicken, shredded cabbage, shredded carrots, and sliced green onions.
  6. Sprinkle sesame seeds over the bowls and garnish with cilantro and lime wedges if using.
  7. Serve immediately and enjoy!

Notes

  • For extra crunch, double-coat chicken in cornstarch and fry until very crispy.
  • Make the sauce ahead and store in the fridge for up to 3 days.
  • Swap rice for quinoa or cauliflower rice for a lighter option.
  • Adjust Sriracha to control spice level.
  • Use gluten-free cornstarch and chili sauce to make this dish gluten-free.

Nutrition

Keywords: Bang Bang Chicken, Chicken Bowl, Asian Fusion, Rice Bowl, Spicy Chicken