Introduction

The Bang Bang Chicken Bowl is a flavorful and satisfying dish that combines tender chicken, fresh vegetables, and a creamy, spicy sauce over rice. It’s easy to make and perfect for a quick weeknight dinner packed with bold flavors.

A white bowl filled with a base of white rice topped with multiple grilled chicken pieces coated in a creamy orange sauce. Around the edges, there are fresh green cucumber slices and chopped green onions scattered over the chicken. The chicken has a slightly charred texture with a rich, glossy sauce giving it a smooth appearance. The fresh cucumber slices add a crisp bright green color, contrasting the warm tones of the chicken and sauce. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
Step 2: Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
Step 3: In the same skillet, add broccoli, red bell pepper, and carrot. Sauté for 3–5 minutes until tender but still crisp.
Step 4: In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and soy sauce until smooth.
Step 5: Return the cooked chicken to the skillet with the vegetables. Pour the sauce over everything and stir to coat evenly.
Step 6: Place a layer of cooked rice in serving bowls as the base.
Step 7: Spoon the chicken and vegetable mixture over the rice.
Step 8: Garnish with chopped green onions and a sprinkle of sesame seeds.
Step 9: Serve immediately and enjoy your fresh and flavorful Bang Bang Chicken Bowl.

Tips & Variations

Swap mayonnaise for Greek yogurt to lighten the sauce while maintaining creaminess.
Use other vegetables like snap peas or zucchini for a different twist.
For extra crunch, add crushed peanuts or cashews as a topping.
Adjust the Sriracha amount to control the spiciness to your preference.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop until warmed through. The sauce may thicken when chilled; stirring in a splash of water or a little more soy sauce can help loosen it during reheating.

How to Serve

A white bowl filled with a base layer of white rice, topped with chunks of grilled chicken glazed with a shiny, dark brown sauce. Over the chicken, there is a drizzle of creamy, light orange sauce and small pieces of fresh green scallions scattered on top. On one side of the bowl, there are thick slices of cucumber, adding a fresh green color and rough texture. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and offer a juicier, slightly richer flavor. Adjust cooking time as needed to ensure they are fully cooked.

Is this dish gluten-free?

It can be gluten-free if you use tamari or a gluten-free soy sauce alternative. Otherwise, regular soy sauce typically contains gluten.