Bang Bang Chicken Bowl

This Bang Bang Chicken Bowl is perfect for anyone craving a fast and vibrant weeknight meal bursting with flavor. Juicy chunks of chicken mingle with crisp vegetables and a signature creamy-spicy Bang Bang sauce for a dinner that practically cooks itself. It is my go-to when I want bold takeout-style taste without the wait or fuss.

I still remember the first time I tossed everything with the Bang Bang sauce cause my whole family paused to say wow after just one bite. Now it is the weeknight hero everyone requests.

Ingredients

• Boneless skinless chicken breast: Tender and lean it cooks fast and soaks up all the sauce flavor Choose chicken that is firm and pale pink with no off smell
• Cooked rice: White brown or cauliflower as a base for soaking up sauce Fluffy freshly cooked or day-old rice for best texture
• Mixed veggies: Think broccoli bell peppers carrots for crunch and color Choose vegetables that feel heavy for their size and look vibrant
• Olive oil: Brings everything together and helps brown the chicken Look for extra virgin olive oil for richer taste
• Salt and pepper: Essential for seasoning both the chicken and veggies Use fresh cracked pepper if you have it
• Mayonnaise: Base for the creamy sauce Choose a full fat mayo for richest texture
• Sriracha: Adds spice and depth Adjust up or down to your own heat tolerance Look for authentic brands with no added sugar if possible
• Honey: Balances the heat and rounds out the sauce Go for pure honey for best flavor
• Garlic powder: For savory depth Look for bright white powder with a strong scent
• Lime juice: Adds brightness and cuts richness Fresh squeezed is always best for citrusy zing

Step-by-Step Instructions

Cook the Rice:

Prepare your chosen rice following the package directions Pay attention to water ratio for fluffy results If using a rice cooker measure carefully and let it finish naturally so it stays warm and fluffy until serving

Prepare the Chicken:

On a clean board cut your chicken breast into even bite-sized pieces This helps each piece cook quickly Season all over with salt and pepper so every bite is flavorful Letting chicken reach room temperature first can also help with even browning

Sauté the Chicken:

Heat olive oil in a large skillet over medium high until it shimmers Add the seasoned chicken pieces in a single layer Cook undisturbed for a few minutes to get a golden crust then stir and continue cooking about six to eight minutes Check a large piece for doneness it should be firm and white throughout

Mix the Sauce:

While the chicken cooks add mayonnaise sriracha honey garlic powder and lime juice to a small bowl Whisk until fully combined Taste and tweak the sriracha or honey to match your preferred balance of heat and sweetness The sauce should be thick and clingy

Add the Vegetables:

Stir the mixed veggies into your cooked chicken in the skillet Sauté just two to three minutes You want them to soften slightly while keeping a pleasant crisp bite Bright colors mean they are just right

Combine and Serve:

Remove the skillet from heat Pour all the sauce over the chicken and veggies Stir and turn to coat every piece with Bang Bang goodness Mound rice in each bowl and top generously with the chicken veggie mixture Drizzle with extra sriracha or add sliced green onions if you like

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My favorite thing is how the sriracha mayo sauce clings to those crisp veggies It reminds me of summer nights when I wanted something bold but effortless and everyone always comes back for seconds

Storage Tips

To store let the chicken and veggies cool before transferring to airtight containers Refrigerate for up to three days If making ahead keep the rice separate from the chicken mixture so it does not get soggy Reheat gently on the stove or in the microwave and stir in a splash of water if needed to bring back the sauce’s creaminess

Ingredient Substitutions

Swap out chicken breast for boneless thighs for extra tenderness or use tofu for a meatless version Any mix of colorful firm vegetables will work so use up what you have in your fridge For a dairy free sauce choose a vegan mayo For lower carbs serve over cauliflower rice

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Serving Suggestions

Turn this dish into wraps by filling warm tortillas with rice bang bang chicken and crispy lettuce Serve leftovers on a bed of greens for a satisfying salad Extra sauce is delicious drizzled over roasted potatoes or used as a dip for crunchy vegetables

Cultural Context

Bang Bang Chicken originally comes from Sichuan cuisine where poached chicken is topped with a spicy nutty sauce The American Inspired version trades traditional ingredients for a mayo based sweet spicy twist that is just as crave worthy My adaptation focuses on easy to find pantry items and approachable flavors that anyone can enjoy even on their first time

Common Recipe Questions

→ What kind of chicken should I use?

Boneless, skinless chicken breast works well for tender, juicy pieces. Thighs can also be used for richer flavor.

→ How spicy is the Bang Bang sauce?

The sauce has a mild to moderate heat from sriracha. Adjust the amount to match your preferred spice level.

→ Can I substitute the rice?

Absolutely! Try brown rice or cauliflower rice for a healthier option, or serve over noodles for variety.

→ Which vegetables work best in the bowl?

Broccoli, bell peppers, and carrots add color and crunch, but feel free to use any favorite stir-fry vegetables.

→ How do I know the chicken is cooked through?

Chicken is done when golden, no longer pink inside, and reaches an internal temperature of 165°F.

→ Can I make this dish ahead of time?

Yes, you can prep components in advance and assemble the bowl just before serving for best texture and flavor.