Bang Bang Chicken Bowl
This easy recipe combines juicy chicken, bright vegetables, and a creamy, spicy bang bang sauce into a quick dinner that feels celebratory.
Ingredients
For the Chicken
- 1.5 pounds Boneless skinless chicken breasts or thighs, sliced into bite-size pieces Substitute: use rotisserie chicken for a shortcut.
- to taste Salt
- to taste Pepper
- 2 tablespoons Cornstarch For a crispy sear.
- 2 tablespoons Neutral oil (vegetable or canola, for frying).
For the Bowls
- 4 cups Cooked rice or quinoa (brown rice for a healthier option).
- 4 cups Mixed greens or shredded cabbage For freshness and crunch.
- 1 small Cucumber, thinly sliced
- 1 large Carrot, julienned or shredded
- 2 Scallions, thinly sliced For a bright finish.
- 1 tablespoon Sesame seeds, toasted For nuttiness.
For the Bang Bang Sauce
- 1/2 cup Mayonnaise (use Greek yogurt for a lighter twist).
- 1/4 cup Sweet chili sauce (or mix honey and Sriracha for DIY).
- 1 tablespoon Rice vinegar To brighten.
- 1 teaspoon Lime juice Optional, for sparkle.
- 1/4 teaspoon Garlic powder
Optional Garnishes
- Crushed peanuts or cilantro For garnish.
Instructions
Make the Sauce
- In a small bowl, whisk mayonnaise, sweet chili sauce, rice vinegar, lime juice, and garlic powder until smooth. Taste and adjust sweetness or heat.
Prep the Chicken
- Pat the chicken dry, season with salt and pepper, then toss with cornstarch until evenly coated.
Cook the Chicken
- Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and sear about 3-4 minutes per side until golden and cooked through.
Assemble Bowls
- Divide rice or quinoa into bowls. Layer with greens, carrots, cucumbers, and scallions. Top with the hot chicken.
- Drizzle the bang bang sauce generously over each bowl, then sprinkle with toasted sesame seeds and crushed peanuts or cilantro if using. Serve immediately.
Notes
This recipe is forgiving and can be personalized. Adjust spice levels and add other vegetables for variety.