Bang Bang Chicken Bowl: An Incredible Ultimate Recipe
Why Make This Recipe
Bang Bang Chicken Bowl is a fantastic dish that combines tender chicken, fresh vegetables, and a creamy, spicy sauce over a bed of rice. It’s not only delicious but also quick to prepare, making it perfect for busy weeknights or a satisfying meal any time. Plus, the colorful presentation makes it a hit at the dinner table!
How to Make Bang Bang Chicken Bowl
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)
Directions :
- Start by cutting the chicken breasts into bite-sized pieces and season them with salt and pepper.
- Cook the Chicken: Heat oil in a large skillet over medium heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add broccoli, red bell pepper, and carrot. Sauté for about 3–5 minutes, until they are tender yet crisp.
- In a small bowl, mix together mayonnaise, sweet chili sauce, Sriracha, and soy sauce until well combined.
- Return the cooked chicken to the skillet with the sautéed vegetables. Pour the sauce over everything and stir well to coat evenly.
- Prepare the Rice: In serving bowls, place a layer of cooked rice as the base.
- Assemble the Bowls: Spoon the chicken and vegetable mixture over the rice.
- Garnish: Top each bowl with chopped green onions and a sprinkle of sesame seeds for an added touch.
- Serve Immediately: Enjoy your Bang Bang Chicken Bowl while it’s fresh and hot!
By following these steps, you’ll master the incredible flavors of Bang Bang Chicken Bowl in no time!
How to Serve Bang Bang Chicken Bowl
Serve the Bang Bang Chicken Bowl hot, straight from the skillet. It’s great as a standalone meal but pairs well with a side of egg rolls or spring rolls for extra crunch.
How to Store Bang Bang Chicken Bowl
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply microwave it until warmed through.
Tips to Make Bang Bang Chicken Bowl
- Adjust the amount of Sriracha based on your spice preference.
- Feel free to add other vegetables like snap peas or bell peppers.
- Try using quinoa instead of rice for a different texture and flavor.
Variation
For a vegetarian option, replace the chicken with tofu and use vegetable broth instead of soy sauce for added flavor.
FAQs
Q1: Can I use leftover chicken for this recipe?
A1: Yes, using leftover cooked chicken is a great way to save time. Just skip the cooking step and add it with the vegetables to heat through.
Q2: Is this recipe gluten-free?
A2: The recipe is not gluten-free as it contains soy sauce. You can use gluten-free soy sauce or tamari to make it gluten-free.
Q3: Can I make this dish ahead of time?
A3: Yes, you can prepare the chicken and sauce ahead of time and store them separately. Just heat them up and assemble the bowls when you’re ready to serve.
Bang Bang Chicken Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using gluten-free soy sauce)
Description
A delicious and colorful dish featuring tender chicken, fresh vegetables, and a creamy spicy sauce served over rice.
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
- Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
- Heat oil in a large skillet over medium heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add broccoli, red bell pepper, and carrot. Sauté for about 3-5 minutes, until tender yet crisp.
- In a small bowl, mix together mayonnaise, sweet chili sauce, Sriracha, and soy sauce until well combined.
- Return the cooked chicken to the skillet with the sautéed vegetables. Pour the sauce over everything and stir well to coat evenly.
- In serving bowls, place a layer of cooked rice as the base.
- Spoon the chicken and vegetable mixture over the rice.
- Top each bowl with chopped green onions and sprinkle with sesame seeds.
- Serve Immediately and enjoy hot!
Notes
Adjust the Sriracha for your spice preference. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg








