Flavorful Bang Bang Chicken Bowl

This hearty Bang Bang Chicken Bowl has become my weeknight dinner savior when I crave something flavorful but don't want to spend hours in the kitchen. The combination of tender chicken, crisp vegetables, and that irresistible creamy spicy sauce creates a restaurant-quality meal right at home.

I first made this recipe when looking for ways to use leftover rice and chicken. My family was instantly hooked, and now it's requested at least twice a month. The combination of textures and that addictive sauce keeps everyone coming back for more.

Ingredients

• Boneless skinless chicken breast: Provides lean protein and takes on flavors beautifully
• Cooked rice: Serves as the perfect base. White rice is traditional but brown rice adds nutrition
• Mixed vegetables: Add color, nutrition and crunch. I love broccoli, bell peppers and carrots
• Olive oil: For cooking gives a subtle flavor without overpowering the dish
• Mayonnaise: Creates the creamy base for the sauce. Use quality mayo for best results
• Sriracha: Delivers the signature heat. Adjust according to your spice tolerance
• Honey: Balances the heat with natural sweetness. Local honey adds wonderful flavor
• Garlic powder: Infuses the sauce with savory notes without the bite of fresh garlic
• Lime juice: Brightens everything with acidity. Fresh squeezed makes a noticeable difference

How To Make Bang Bang Chicken Bowl

Rice Preparation:

Cook your rice according to package instructions, whether using a rice cooker or stovetop method. For even more flavor, consider cooking the rice in chicken broth instead of water. Allow it to rest covered for 5 minutes after cooking for the perfect texture.

Chicken Preparation:

Cut the chicken breast into even, bite-sized pieces about 1-inch cubes. Season generously with salt and pepper on all sides. Taking time to cut uniform pieces ensures they cook at the same rate and prevents some pieces from drying out while others remain undercooked.

Chicken Cooking:

Heat your olive oil in a large skillet until it shimmers but doesn't smoke. Add the seasoned chicken pieces in a single layer, giving them space to properly brown. Cook for 6-8 minutes, turning occasionally until golden on multiple sides and the internal temperature reaches 165°F. The chicken should be juicy inside with a slightly caramelized exterior.

Sauce Creation:

In a bowl, combine mayonnaise, sriracha, honey, garlic powder, and lime juice. Whisk thoroughly until completely smooth and uniform in color. The sauce should have a beautiful pale orange hue. Taste and adjust seasonings if needed, adding more sriracha for heat or honey for sweetness until it reaches your perfect balance.

Vegetable Addition:

Add your mixed vegetables to the same skillet with the cooked chicken. Stir frequently for 2-3 minutes. The goal is to maintain some crispness in the vegetables while just taking the raw edge off. They should remain vibrant in color and have a slight bite when done.

Final Assembly:

Remove the skillet from heat and pour your prepared sauce over everything. Gently fold until chicken and vegetables are evenly coated in the creamy sauce. Divide the cooked rice among serving bowls, then top with the sauced chicken and vegetable mixture. The heat from the chicken and vegetables will warm the sauce perfectly.

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The sriracha is truly the star ingredient in this recipe. I discovered its magic beyond just a condiment when experimenting with Asian-inspired sauces. My husband, who typically avoids spicy foods, surprised himself by requesting seconds and even asking for extra sauce on the side. That moment confirmed this recipe would become a regular in our dinner rotation.

Storage and Reheating

This Bang Bang Chicken Bowl keeps beautifully in the refrigerator for up to 3 days in airtight containers. For best results, store the sauce separately if preparing for meal prep. When reheating, sprinkle a few drops of water over the rice before microwaving to prevent it from drying out. The flavors actually develop and meld together overnight, making leftovers sometimes even better than the original meal.

Easy Substitutions

This recipe welcomes adaptations based on dietary needs or what you have available. For a lighter version, substitute Greek yogurt for half the mayonnaise. Cauliflower rice makes an excellent low-carb alternative to traditional rice. Plant-based chicken substitutes work wonderfully for a vegetarian version. For a different flavor profile, try sweet chili sauce in place of sriracha for less heat but similar sweet-spicy character.

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Serving Suggestions

While delicious on its own, this bowl pairs wonderfully with additional toppings. Try adding sliced avocado for creaminess, toasted sesame seeds for nutty crunch, or cucumber slices for freshness. For a beautiful presentation, serve in shallow bowls with components arranged separately before drizzling with sauce. This creates a visually stunning meal that invites everyone to mix according to their preference.

Frequently Asked Questions

→ Can I use a different protein instead of chicken?

Yes, you can substitute chicken with shrimp, tofu, or beef. Adjust cooking times accordingly to ensure proper doneness.

→ What kind of vegetables work best for this dish?

Broccoli, bell peppers, and carrots are great options, but you can also use zucchini, snap peas, or mushrooms based on your preference.

→ Can I make the sauce less spicy?

Yes, reduce the amount of sriracha or replace it with a milder chili sauce. You can also add extra honey to balance the spice.

→ Is there a substitute for the mayonnaise in the sauce?

You can use Greek yogurt or a dairy-free mayo alternative for a lighter option while maintaining creaminess.

→ Can I prepare this dish ahead of time?

Yes, you can cook the chicken, vegetables, and sauce separately, and store them in the fridge. Reheat and assemble when ready to serve.