Description
A vibrant, spicy, and utterly satisfying Bang Bang Chicken Bowl that delivers maximum flavor with minimal fuss, perfect for busy weeknights.
Ingredients
lbs Boneless, Skinless Chicken Breasts or Thighs
tbsp Olive Oil (or other cooking oil)
/2 tsp Salt
/4 tsp Black Pepper
cups Cooked Rice (white, brown, or jasmine)
medium Cucumber, diced
cup Carrots, shredded
Green Onions, sliced (for garnish)
tbsp Sesame Seeds, toasted (for garnish)
For the Bang Bang Sauce: 1/2 cup Mayonnaise, 1/4 cup Sweet Chili Sauce, 1-2 tbsp Sriracha, 1 tbsp Rice Vinegar, 1 tsp Honey or Maple Syrup (optional)
Instructions
- Prep Your Ingredients: Dice chicken into bite-sized pieces, dice cucumber, shred carrots, slice green onions, and cook rice if not prepared
- Make the Bang Bang Sauce: Combine mayonnaise, sweet chili sauce, Sriracha, rice vinegar, and optional honey or maple syrup in a bowl. Whisk until smooth
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add chicken and season with salt and black pepper. Cook until golden brown and cooked through, about 5-7 minutes
- Coat the Chicken: Remove skillet from heat, pour sauce over chicken, and toss until coated
- Assemble Your Bowls: Portion rice into bowls, top with saucy chicken, and add cucumber and carrots
- Garnish and Serve: Drizzle remaining sauce over bowls, sprinkle with green onions and sesame seeds, and enjoy!
Notes
This dish is highly customizable; you can swap chicken for shrimp, firm tofu, or other proteins. Adjust the spice level by altering the amount of Sriracha.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 580-620 kcal
- Sugar: 8-10g
- Sodium: 850-950mg
- Fat: 30-35g
- Saturated Fat: 4-6g
- Unsaturated Fat: 24-28g
- Trans Fat: 0g
- Carbohydrates: 35-40g
- Fiber: 2-3g
- Protein: 40-45g
- Cholesterol: 100-110mg