why make this recipe
This Bang Bang Chicken Bowl gives you big flavor with simple steps. It is fast, filling, and good for weeknight meals. You get protein, vegetables, and rice in one bowl. If you like easy bowls or want a new dinner idea, try this.
introduction
This bowl has tender chicken, crisp vegetables, and a creamy spicy sauce. It tastes fresh and bold. The sauce is easy to mix. You can change vegetables to what you have. For more warm chicken soup ideas to pair with bowls on cold nights, see this comforting chicken soup recipe for simple soup notes.
how to make Bang Bang Chicken Bowl
Follow these steps. Keep things simple and cook in one skillet when you can.
- Cut the chicken breasts into bite-sized pieces. Season with salt and pepper.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add the chicken. Cook 5–7 minutes until golden and cooked through. Remove the chicken and set aside.
- In the same skillet, add broccoli florets, sliced red bell pepper, and julienned carrot. Sauté 3–5 minutes until tender but still crisp.
- In a small bowl, mix ½ cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon Sriracha (adjust for spice), and 1 tablespoon soy sauce until smooth.
- Return the cooked chicken to the skillet with the vegetables. Pour the sauce over everything and stir to coat well. Heat 1–2 minutes until warm. For other light chicken ideas, you can read about a simple turmeric chicken soup approach to seasoning.
Ingredients :
- – 1 pound boneless, skinless chicken breasts
- – 2 cups cooked rice (white or brown)
- – 1 cup broccoli florets
- – 1 red bell pepper, sliced
- – 1 carrot, julienned
- – 3 green onions, chopped
- – ½ cup mayonnaise
- – 2 tablespoons sweet chili sauce
- – 1 tablespoon Sriracha sauce (adjust for spice level)
- – 1 tablespoon soy sauce
- – Salt and pepper to taste
- – 2 tablespoons oil (for cooking)
- – Sesame seeds (for garnishing)
Directions :
- Start by cutting the chicken breasts into bite-sized pieces and season them with salt and pepper.
- Cook the Chicken: Heat oil in a large skillet over medium heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add broccoli, red bell pepper, and carrot. Sauté for about 3–5 minutes, until they are tender yet crisp.
- Make the Sauce: In a small bowl, mix together mayonnaise, sweet chili sauce, Sriracha, and soy sauce until well combined.
- Combine: Return the cooked chicken to the skillet with the sautéed vegetables. Pour the sauce over everything and stir well to coat evenly.
- Prepare the Rice: In serving bowls, place a layer of cooked rice as the base.
- Assemble the Bowls: Spoon the chicken and vegetable mixture over the rice.
- Garnish: Top each bowl with chopped green onions and a sprinkle of sesame seeds for an added touch.
- Serve Immediately: Enjoy your Bang Bang Chicken Bowl while it’s fresh and hot!
how to serve Bang Bang Chicken Bowl
Serve hot in deep bowls. Put rice first, then the chicken and veggies. Add green onions and sesame seeds on top. Offer extra Sriracha or sweet chili on the side. Serve with a simple salad or steamed greens.
how to store Bang Bang Chicken Bowl
Cool the chicken and vegetables to room temperature. Put in airtight containers. Store in the fridge for up to 3 days. Reheat in a skillet or microwave until hot. Do not refreeze after thawing.
tips to make Bang Bang Chicken Bowl
- Use day-old rice or warm fresh rice. It holds up better.
- Cook chicken in one layer so it browns well.
- Cut vegetables to similar sizes for even cooking.
- Taste the sauce and adjust Sriracha for spice.
- For a different serving idea, try chicken bang bang sliders to use the same sauce on buns.
variation (if any)
- Use shrimp or tofu instead of chicken for a twist.
- Add snap peas or baby corn for more crunch.
- Swap mayo for Greek yogurt for a lighter sauce.
- Use brown rice, quinoa, or cauliflower rice to change the base.
FAQs
Q: Can I make the sauce ahead?
A: Yes. Mix the sauce and store it in the fridge for up to 3 days. Stir before using.
Q: Can I use chicken thighs?
A: Yes. Thighs stay juicier. Cut them into pieces and cook until done.
Q: Is this dish gluten-free?
A: It can be. Use gluten-free soy sauce or tamari to make it gluten-free.
Q: Can I freeze the cooked bowl?
A: You can freeze the chicken and vegetables, but the sauce and rice may change texture. Thaw and reheat slowly.
Q: How spicy is this?
A: The heat depends on the Sriracha. Use less for mild flavor.
Conclusion
Try this bowl for a quick, tasty meal that you can change any night. For another crispy take on Bang Bang chicken, see this Bang Bang Chicken Recipe from The Kitchn. If you want a skewered version with similar flavors, check out these Bang Bang Chicken Skewers from I Am Homesteader.
Print
Bang Bang Chicken Bowl
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Asian
- Diet: Gluten-Free
Description
A quick and flavorful bowl featuring tender chicken, crisp vegetables, and a creamy spicy sauce, perfect for weeknight meals.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups cooked rice (white or brown)
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 3 green onions, chopped
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha sauce (adjust for spice level)
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 2 tablespoons oil (for cooking)
- Sesame seeds (for garnishing)
Instructions
- Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
- Heat oil in a large skillet over medium heat. Add the chicken and cook for 5–7 minutes until golden and cooked through. Remove the chicken and set aside.
- In the same skillet, add broccoli, sliced red bell pepper, and julienned carrot. Sauté for 3–5 minutes until tender but still crisp.
- In a small bowl, mix together mayonnaise, sweet chili sauce, Sriracha, and soy sauce until smooth.
- Return the cooked chicken to the skillet with the vegetables. Pour the sauce over everything and stir to coat well. Heat for 1–2 minutes until warm.
- 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 sesame seeds. Serve hot and enjoy!
Notes
Use day-old rice for better results. Adjust Sriracha to taste for spice level. For alternative proteins, shrimp or tofu can be used instead of chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
