If you love sweet, spicy, and creamy flavors all in one bite, this Bang Bang Chicken Bowl is going to be your new favorite meal. It’s inspired by the popular bang bang sauce, which combines sweet chili, Sriracha, and creamy mayo for the perfect balance of heat and tang. Paired with crispy chicken, fluffy rice (or quinoa), and fresh crunchy veggies, this bowl is not only delicious but also customizable and easy to make in under 30 minutes.
Ingredients
For the Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1–2 tablespoons Sriracha (to taste)
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon honey or agave (optional, for extra sweetness)
For the Crispy Chicken
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cubed
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1–2 tablespoons olive oil or avocado oil (for skillet cooking)
For Assembly
- 4 cups cooked jasmine rice or quinoa
- 2 cups shredded red cabbage
- 1 large cucumber, sliced or diced
- 1 large carrot, julienned or shredded
- Fresh cilantro, chopped, for garnish
- Sesame seeds, for garnish
- Sliced avocado (optional)
Instructions
1. Make the Sauce
In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, rice vinegar, and honey (if using). Adjust the spice level to your taste.
2. Cook the Chicken
Season the cubed chicken with paprika, garlic powder, salt, and pepper.
- Skillet method: Heat oil in a large skillet over medium-high heat. Cook chicken for 6–8 minutes, stirring occasionally, until golden and cooked through.
- Air fryer method: Lightly spray chicken with oil and air fry at 400°F for 10–12 minutes, shaking halfway through.
3. Coat the Chicken
Toss the cooked chicken in about half of the prepared bang bang sauce until evenly coated. Save the rest for drizzling.
4. Assemble the Bowls
Divide the rice or quinoa among 4 bowls. Add shredded cabbage, cucumber, and carrot. Top with sauced chicken, drizzle with the remaining bang bang sauce, and garnish with fresh cilantro, sesame seeds, and avocado slices (if using).
Tips & Variations
- Protein swap: Try shrimp, tofu, or salmon instead of chicken.
- Low-carb option: Swap the rice for cauliflower rice or a bed of greens.
- Make-ahead: Store chicken and veggies separately, then assemble bowls when ready to eat.
- Extra crunch: Add chopped peanuts or cashews on top.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Keep sauce separate if prepping ahead to avoid soggy chicken.
This Bang Bang Chicken Bowl is colorful, filling, and bursting with flavor—perfect for weeknight dinners, healthy lunches, or meal prep. 🌶🍯🥗
