If you’re craving a meal that delivers bold flavors and satisfying textures in just 25 minutes, this Bang Bang Chicken Bowl is your answer. This colorful bowl combines tender chicken, crisp vegetables, and a creamy, spicy sauce that transforms simple ingredients into something truly special. I started making this recipe during those crazy weeknight rushes when my family needed something quick but nobody wanted boring chicken and rice again.
Table of Contents
Ingredients for Bang Bang Chicken Bowl
I always start with quality chicken breasts because they cook quickly and stay tender when cut into bite-sized pieces. Fresh vegetables make a huge difference in both flavor and texture – I recommend shopping for the crispest bell peppers and brightest broccoli you can find. The sauce ingredients are pantry staples that create magic when combined. One pro tip: have your rice already cooked before you start, whether it’s fresh or leftover from another meal.
- 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces)
- 2 cups cooked rice, white or brown (prepare ahead or use leftover rice – I usually prep extra rice on Sundays)
- 1 cup broccoli florets (fresh works best in my experience)
- 1 red bell pepper, sliced (yellow or orange peppers work great too)
- 1 carrot, julienned (adds beautiful color and crunch)
- 3 green onions, chopped (I reserve some for garnish)
- ½ cup mayonnaise (my go-to is a quality brand like Hellmann’s)
- 2 tablespoons sweet chili sauce (pro tip: Thai Kitchen brand has the perfect sweetness)
- 1 tablespoon Sriracha sauce (adjust based on your heat preference – I recommend starting with less)
- 1 tablespoon soy sauce (low-sodium works if you’re watching salt intake)
- Salt and pepper to taste
- 2 tablespoons oil for cooking (I prefer avocado oil for its high smoke point)
- Sesame seeds for garnishing
Step-by-Step Instructions
In my experience, getting all your prep done before you start cooking makes this recipe flow smoothly. Have your vegetables chopped and sauce mixed before the chicken hits the pan.
Step 1: Cut the chicken breasts into 1-inch bite-sized pieces for even cooking. Season them generously with salt and pepper.
Step 2: Heat 2 tablespoons of oil in a large skillet over medium heat until it shimmers, about 1-2 minutes. Add the chicken in a single layer without overcrowding. Cook 4-5 minutes per side until golden brown and the internal temperature reaches 165°F, about 8-10 minutes total. The first time I made this, I rushed the chicken and it wasn’t quite done in the center – a meat thermometer is your friend here. Transfer to a plate.
Step 3: Using the same skillet (don’t wipe it clean – that’s flavor), add the broccoli, bell pepper, and carrot. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp and bright in color. They should still have a slight crunch – I learned the hard way that mushy vegetables don’t work well in this dish.
Step 4: While the vegetables cook, whisk together the mayonnaise, sweet chili sauce, Sriracha, and soy sauce in a small bowl until completely smooth and creamy. The sauce will be thick; it will thin slightly when heated with the chicken and vegetables.
Step 5: Return the cooked chicken to the skillet with the vegetables. Pour the bang bang sauce over everything and toss for 1-2 minutes over medium heat until everything is evenly coated and heated through. You’ll smell that amazing aroma when the sauce hits the pan.
Step 6: Divide the cooked rice among 4 serving bowls. Spoon the saucy chicken and vegetable mixture over the rice, then garnish with chopped green onions and a sprinkle of sesame seeds. Serve immediately while hot.
Perfect Pairings for Your Bang Bang Chicken Bowl
This bowl is already satisfying on its own, but a few simple sides can round out your meal beautifully.
Cucumber Salad: The cool, refreshing crunch of thinly sliced cucumbers tossed with rice vinegar and a touch of sugar provides the perfect contrast to the creamy, spicy main dish. This light side adds hydration and freshness that balances the richness of the sauce. Try our Chicken with Mixed Vegetable Stir Fry for more vegetable-forward Asian-inspired ideas.
Edamame: Steamed edamame sprinkled with sea salt adds extra protein and a fun finger-food element that kids love. The mild, slightly sweet flavor complements the bold sauce without competing for attention.
Asian Slaw: A crisp cabbage slaw dressed with sesame oil and lime juice adds crunch and tanginess that cuts through the richness of the mayo-based sauce. It’s also a great way to add more vegetables to the meal. If you love crispy, fresh bowl toppings, check out our Street Corn Chicken Rice Bowl for another vibrant option.
Miso Soup: A warm bowl of miso soup on the side creates a complete Asian-inspired dinner experience. The savory, umami-rich broth pairs wonderfully with the sweet and spicy flavors of the bowl.
Crispy Wontons: Store-bought wonton strips or homemade crispy wontons add textural contrast and make the meal feel extra special. They’re perfect for scooping up extra sauce at the end. For more Asian-fusion favorites, try our Korean Ground Beef Bowl.
Storage & Serving Tips
Store leftover chicken and vegetable mixture separately from the rice in airtight containers in the refrigerator for up to 3-4 days. The sauce may thicken slightly when cold, which is completely normal.
For reheating, I recommend using a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwave reheating works too – just heat in 1-minute intervals, stirring between, until warmed through. The vegetables will soften a bit more after storage, so they’re best enjoyed fresh when possible.
This bowl is incredibly versatile beyond leftovers. Try it cold as a meal prep lunch, add extra vegetables like snap peas or mushrooms, or transform it into lettuce wraps for a low-carb option. The sauce also works beautifully as a dip for fresh vegetables or as a spread for sandwiches. Looking for more bowl inspiration? Our Sticky Chicken Bowls and Cilantro Lime Steak Bowls offer similar quick-prep, flavor-packed options.
FAQs
Can I make this recipe with different proteins?
Absolutely! Shrimp cooks even faster than chicken (just 2-3 minutes per side), and firm tofu works wonderfully for a vegetarian version. Cut tofu into cubes, press out excess moisture, and cook until golden and crispy before adding the sauce.
How can I make this bowl less spicy for kids?
Simply reduce or omit the Sriracha and use only sweet chili sauce in the bang bang sauce. You can also serve the sauce on the side so everyone can control their own spice level. My kids love it with just a drizzle.
Can I prep components ahead of time?
Yes! Cook the rice and chop all vegetables up to 2 days ahead. Store them separately in the fridge. Mix the sauce and marinate the chicken up to 24 hours in advance. When ready to cook, you’ll just need 15 minutes for the actual cooking.
Bang Bang Chicken Bowl
Ingredients
Equipment
Method
- Cut the chicken breasts into 1-inch bite-sized pieces for even cooking. Season them generously with salt and pepper.
- Heat 2 tablespoons of oil in a large skillet over medium heat until it shimmers, about 1-2 minutes. Add the chicken in a single layer without overcrowding. Cook 4-5 minutes per side until golden brown and the internal temperature reaches 165°F, about 8-10 minutes total. Transfer to a plate.
- Using the same skillet, add the broccoli, bell pepper, and carrot. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp and bright in color. They should still have a slight crunch.
- While the vegetables cook, whisk together the mayonnaise, sweet chili sauce, Sriracha, and soy sauce in a small bowl until completely smooth and creamy.
- Return the cooked chicken to the skillet with the vegetables. Pour the bang bang sauce over everything and toss for 1-2 minutes over medium heat until everything is evenly coated and heated through.
- Divide the cooked rice among 4 serving bowls. Spoon the saucy chicken and vegetable mixture over the rice, then garnish with chopped green onions and a sprinkle of sesame seeds. Serve immediately while hot.
