Bang Bang Chicken Bowls Recipe
Introduction
Bang Bang Chicken Bowls are a vibrant and flavorful meal perfect for a quick weeknight dinner. Juicy chicken bites coated in a spicy, creamy sauce come together with fresh veggies and jasmine rice for a satisfying bowl every time.
Ingredients
- 2 pounds chicken breast
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 2 teaspoons sriracha
- ⅓ cup mayonnaise
- ¼ cup sweet chili sauce (plus extra for drizzling)
- 2 teaspoons lime juice
- 1 teaspoon sriracha
- 2 cups jasmine rice
- 12 ounces shredded cabbage
- 1 red bell pepper (or 2 if small), sliced
- 8 ounces snap peas
- 1 cup shredded carrots
- ½ cup crunchy chow mein noodles
- 3 green onions, sliced
Instructions
- Step 1: Cook the jasmine rice according to the package directions and set aside.
- Step 2: In a bowl, whisk together mayonnaise, ¼ cup sweet chili sauce, 1 teaspoon sriracha, and lime juice to make the bang bang sauce. Set aside.
- Step 3: Cut the chicken into 1-inch pieces. In a large bowl, toss the chicken with sesame oil, cornstarch, salt, pepper, garlic powder, and 2 teaspoons sriracha until evenly coated.
- Step 4: Heat a large non-stick skillet over medium-high heat and add 2 tablespoons of oil. Once hot, add the chicken pieces in a single layer. Cook for 3-4 minutes without moving them, then flip and cook another 4-5 minutes until cooked through.
- Step 5: Remove the chicken from heat and toss with the prepared bang bang sauce.
- Step 6: To assemble the bowls, start with a base of cooked jasmine rice and shredded cabbage in each bowl.
- Step 7: Top with sliced red bell pepper, snap peas, shredded carrots, and bang bang chicken bites.
- Step 8: Finish by sprinkling crunchy chow mein noodles and sliced green onions on top, then drizzle with extra sweet chili sauce as desired.
Tips & Variations
- For extra crunch, lightly toast the chow mein noodles before adding.
- Swap out snap peas for steamed broccoli or green beans for variety.
- Make it vegetarian by replacing chicken with crispy tofu or chickpeas, and adjust cooking times accordingly.
- If you like it spicier, increase the sriracha in the sauce or garnish with fresh sliced chili.
Storage
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Keep rice separate if possible to prevent sogginess. Reheat gently in a skillet or microwave until warmed through. Add fresh crunchy toppings and sauce after reheating for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
Yes, but be sure to fully thaw the chicken before cutting and cooking to ensure even cooking and safety.
Is jasmine rice necessary, or can I use another type?
Jasmine rice adds a fragrant aroma and fluffy texture, but you can substitute with basmati, brown rice, or even quinoa for a different twist.
PrintBang Bang Chicken Bowls Recipe
Bang Bang Chicken Bowls combine tender, spicy chicken bites tossed in a creamy and tangy bang bang sauce with fresh vegetables and jasmine rice for a vibrant, flavorful meal that’s easy to prepare and perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American-Asian Fusion
Ingredients
For the Chicken:
- 2 pounds chicken breast
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 2 teaspoons sriracha
- 2 tablespoons oil (for cooking)
For the Bang Bang Sauce:
- ⅓ cup mayonnaise
- ¼ cup sweet chili sauce
- 2 teaspoons lime juice
- 1 teaspoon sriracha
For the Bowls:
- 2 cups jasmine rice
- 12 ounces shredded cabbage
- 1 red bell pepper (or 2 if small), sliced
- 8 ounces snap peas
- 1 cup shredded carrots
- ½ cup crunchy chow mein noodles
- ¼ cup sweet chili sauce (for topping)
- 3 green onions, sliced
Instructions
- Cook the Rice: Cook jasmine rice according to package directions until tender and fluffy. Set aside and keep warm.
- Prepare Bang Bang Sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth and well combined.
- Season the Chicken: Cut chicken breasts into 1-inch pieces. In a large bowl, toss chicken with sesame oil, cornstarch, salt, pepper, garlic powder, and 2 teaspoons sriracha until all pieces are evenly coated with the seasoning.
- Cook the Chicken: Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Add the chicken pieces in a single layer, allowing them to cook undisturbed for 3-4 minutes. Flip the chicken and cook for another 4-5 minutes, or until fully cooked through and golden brown.
- Toss Chicken with Sauce: Remove the cooked chicken from heat and immediately toss with the prepared bang bang sauce to coat each piece well.
- Assemble the Bowls: In each bowl, create a base with jasmine rice and shredded cabbage. Arrange sliced red bell pepper, snap peas, shredded carrots, and the bang bang chicken bites on top.
- Add Final Toppings: Sprinkle crunchy chow mein noodles and sliced green onions over the assembled bowl. Drizzle with additional sweet chili sauce for extra flavor and garnish.
Notes
- You can substitute chicken breast with chicken thighs for juicier meat.
- Adjust sriracha amount in the sauce and chicken seasoning to your desired spice level.
- For a gluten-free option, ensure sweet chili sauce and chow mein noodles are gluten-free or omit noodles.
- Make bang bang sauce ahead of time and refrigerate for up to 3 days.
- Serve immediately for best texture; leftover sauces can be stored separately.
Keywords: Bang Bang Chicken, Chicken Bowls, Spicy Chicken, Asian-inspired Bowl, Quick Dinner, Easy Chicken Recipe
