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Delicious Bang Bang Chicken Bowl featuring a colorful and flavorful meal.

Easy Bang Bang Chicken Bowl

This recipe delivers restaurant-quality Bang Bang Chicken Bowls right in your kitchen. It features tender chicken coated in a sweet, spicy, and creamy sauce, served over rice with fresh vegetables. A quick and easy meal perfect for weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp cornstarch
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil
  • 1/2 cup mayonnaise
  • 2 tbsp sweet chili sauce
  • 1 tbsp sriracha adjust to taste
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 1/2 tsp garlic powder
  • Cooked rice white or brown
  • Shredded carrots
  • Shredded cabbage purple or green
  • Sliced green onions
  • Sesame seeds
  • Optional: Sliced avocado
  • Optional: Chopped peanuts
  • Optional: Edamame

Equipment

  • Large bowl
  • whisk
  • small bowl
  • Large skillet or wok
  • measuring cups and spoons
  • cutting board
  • knife
  • Serving bowls

Method
 

  1. Prepare the Chicken: In a bowl, toss the chicken cubes with cornstarch, garlic powder, salt, and pepper until evenly coated.
  2. Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through (about 5-7 minutes). Ensure the internal temperature reaches 165°F (74°C).
  3. Make the Bang Bang Sauce: While the chicken is cooking, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder in a small bowl until smooth.
  4. Combine Chicken and Sauce: Once the chicken is cooked, remove the skillet from the heat and pour the Bang Bang sauce over the chicken. Toss to coat evenly.
  5. Assemble the Bowls: Divide cooked rice among bowls. Top with Bang Bang chicken, shredded carrots, shredded cabbage, and sliced green onions.
  6. Garnish and Serve: Sprinkle with sesame seeds. Add optional toppings such as sliced avocado, chopped peanuts, or edamame. Serve immediately.

Notes

For best results, use a high-quality, full-fat mayonnaise. Adjust the amount of sriracha to your preferred spice level. Leftovers can be stored in the refrigerator for up to 3 days. For a spicier kick, add a pinch of red pepper flakes to the sauce. Lime juice can be substituted for rice vinegar. For a vegetarian option, substitute the chicken with tofu or chickpeas.