Looking for a quick dinner that actually tastes like takeout? This Bang Bang Chicken Bowl combines tender chicken, crisp vegetables, and an addictive creamy-spicy sauce that my family requests at least twice a week. The best part? It’s faster than ordering delivery and costs half as much.
Table of Contents
Ingredients for Bang Bang Chicken Bowl
I’ve made this bowl dozens of times, and the ingredient list is refreshingly short. I prefer using chicken breast because it cooks quickly and stays tender, though thighs work beautifully if you want extra juiciness. The bang bang sauce is where the magic happens. I always keep sweet chili sauce and sriracha stocked because this sauce works on so many dishes, from Sweet Chili Chicken to wraps.
- 1 pound chicken breast, cut into 1-inch cubes (or substitute chicken thighs for more moisture)
- 2 cups mixed vegetables (I grab 1 bell pepper, 1 cup broccoli florets, and 1 cup snap peas for the best mix)
- 2 cups uncooked rice (yields about 6 cups cooked; brown rice or quinoa adds extra fiber and a nutty flavor)
- 1/2 cup mayonnaise (regular mayo works best for the creamiest sauce, not light)
- 1/4 cup sweet chili sauce (this brings the sweet-tangy balance)
- 2 tablespoons sriracha (start with 1 tablespoon if you’re heat-sensitive and add more to taste)
- 1 to 2 tablespoons cooking oil (for the skillet)
Step-by-Step Instructions
Getting everything prepped before you start cooking makes this recipe even faster. I recommend having your sauce mixed and vegetables chopped before you heat the skillet.
Step 1: Start cooking your rice according to package directions. This usually takes 18-20 minutes, so get it going first. While rice cooks, cut your chicken breast into 1-inch cubes for faster, more even cooking. Chop your vegetables into similar-sized pieces.
Step 2: While rice is cooking, whisk together the mayonnaise, sweet chili sauce, and sriracha in a small bowl. Taste it now so you can adjust the heat level before it goes on the bowl. The sauce should be pourable but thick enough to coat the back of a spoon.
Step 3: Heat a large 12-inch skillet over medium heat and add 1 to 2 tablespoons of oil. Once the oil shimmers, add the chicken cubes in a single layer. Avoid overcrowding the pan or the chicken will steam instead of getting those nice golden edges. Cook for 6-7 minutes, stirring occasionally, until the chicken is golden and reaches an internal temperature of 165°F.
Step 4: Once the chicken is cooked through, add your mixed vegetables to the same skillet. Sauté for 4-5 minutes until the veggies are tender-crisp. The broccoli should be bright green and fork-tender, while bell peppers should still have a slight crunch.
Step 5: Divide the cooked rice among four bowls. Top each bowl with the chicken and vegetable mixture, then drizzle generously with the bang bang sauce. I usually add a sprinkle of sesame seeds or sliced green onions for a restaurant-quality finish. A squeeze of fresh lime adds brightness that really makes the flavors pop.
Perfect Pairings for Bang Bang Chicken Bowl
This bowl is already packed with protein, vegetables, and grains, so you’ll want sides that complement rather than compete with those bold flavors.
Sesame Green Beans: These bring an Asian-inspired element that ties the whole meal together, plus they add extra vegetables without much effort. The sesame flavor echoes beautifully with the bang bang sauce.
Refreshing Cucumber Salad: A light, tangy cucumber salad cuts through the richness of the sauce and adds a cooling element that balances the sriracha heat. I like mine with rice vinegar and a touch of sugar.
Mango Lassi: This sweet, creamy drink is traditional with spicy dishes and helps tame the heat while adding a tropical touch to your meal. It’s become my kids’ favorite pairing with this bowl.
Sweet Potato Fries: The natural sweetness pairs wonderfully with the spicy-sweet sauce, and they add another layer of satisfying comfort to the meal.
Crispy Garlic Bread: The crunchy texture contrasts beautifully with the creamy sauce, and it’s perfect for scooping up any extra bang bang sauce left in the bowl. My family fights over the last piece.
Storage and Reheating Tips
This bowl is one of those rare recipes that tastes just as good as leftovers, sometimes even better once the flavors have time to meld.
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the sauce separate from the rice and protein to prevent sogginess. The chicken and vegetables will stay fresh for 3 days, while the sauce keeps well for up to 5 days in a sealed container.
For reheating, I prefer using the microwave for quick meals. Heat the rice, chicken, and vegetables together for 1-2 minutes until warmed through to 165°F. Add the sauce after reheating for the best texture and flavor. If you’re freezing portions, assemble the bowls without the sauce and freeze in airtight containers for up to 2 months. The mayo-based sauce doesn’t freeze well, so make it fresh when you’re ready to eat. Thaw overnight in the fridge before reheating.
This recipe is perfect for meal prep. Make a double batch on Sunday, portion everything into containers, and you’ll have quick lunches or dinners ready all week. Just drizzle the sauce on right before eating for maximum freshness.
FAQs
Can I make this recipe dairy-free?
Yes! Use vegan mayonnaise in the bang bang sauce. The texture and flavor work just as well. The rest of the recipe is naturally dairy-free, making this an easy option for lactose-intolerant family members.
What if I don’t have sweet chili sauce?
You can substitute with a mixture of 3 tablespoons honey mixed with 1 tablespoon rice vinegar and a pinch of red pepper flakes, though the flavor will be slightly different. In a pinch, I’ve used apricot preserves thinned with vinegar, and it worked surprisingly well.
How can I add more vegetables without changing the flavor?
This recipe is incredibly flexible. Try adding shredded cabbage, edamame, julienned carrots, or diced zucchini to the vegetable mix. They all take on the bang bang sauce beautifully without overwhelming the dish. I’ve even added baby corn and water chestnuts for extra crunch.
Bang Bang Chicken Bowl
Ingredients
Equipment
Method
- Start cooking the rice according to package directions (usually takes 18-20 minutes). While rice cooks, cut chicken breast into 1-inch cubes and chop vegetables into similar-sized pieces.
- While rice is cooking, whisk together mayonnaise, sweet chili sauce, and sriracha in a small bowl. Taste and adjust spice level as desired. The sauce should be pourable but thick enough to coat the back of a spoon.
- Heat a large 12-inch skillet over medium heat and add 1 to 2 tablespoons cooking oil. Once oil shimmers, add chicken cubes in a single layer without overcrowding. Cook for 6-7 minutes, stirring occasionally, until golden and internal temperature reaches 165°F.
- Once chicken is cooked through, add mixed vegetables to the same skillet. Sauté for 4-5 minutes until vegetables are tender-crisp. Broccoli should be bright green and fork-tender, while bell peppers retain a slight crunch.
- Divide cooked rice among four bowls. Top each bowl with chicken and vegetable mixture, then drizzle generously with bang bang sauce. Garnish with sesame seeds, sliced green onions, or lime wedges if desired.
Notes
