Description
This Bang Bang Chicken Bowl is an easy, flavor-packed meal featuring tender baked chicken coated in a spicy, creamy bang bang sauce, served over rice with fresh veggies like carrots, cucumber, edamame, and herbs. Perfect for a quick yet satisfying lunch or dinner, this bowl combines sweet, spicy, and tangy flavors with crunchy textures for a deliciously balanced dish.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (about 1.5 pounds total)
- 1 tablespoon olive oil
- Salt and pepper to taste
Bang Bang Sauce
- 1/4 cup mayonnaise (real mayo preferred for best texture)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon honey
- 1 clove garlic, minced (fresh preferred)
- 1 tablespoon lime juice (fresh is best)
Bowl Components
- 2 cups cooked rice (white, brown, or cauliflower rice – prepare ahead or use leftover)
- 1 cup shredded carrots
- 1 cup cucumber, julienned (English cucumbers preferred)
- 1 cup shelled edamame
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1 tablespoon sesame seeds
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Season the chicken breasts generously with salt and pepper on both sides, then drizzle with olive oil. Place the chicken on the prepared baking sheet.
- Bake Chicken: Bake the chicken for 20-25 minutes until the internal temperature reaches 165°F (use a meat thermometer). The chicken should be golden on the edges and juices should run clear.
- Rest and Dice Chicken: Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute, ensuring tenderness. Then dice into bite-sized pieces.
- Make Bang Bang Sauce: While the chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, minced garlic, and lime juice in a small bowl. The sauce should coat the back of a spoon but still drizzle easily; if too thick, add water 1 teaspoon at a time.
- Taste and Adjust Sauce: Taste the sauce with a veggie stick to check spiciness. Adjust as needed by adding more honey to mellow or more sriracha to increase heat.
- Coat Chicken with Sauce: Transfer diced chicken to a large bowl, add half of the bang bang sauce, and toss until evenly coated. Reserve the remaining sauce for drizzling.
- Assemble Bowls: Divide the cooked rice evenly among 4 bowls as the base. Top each with the bang bang chicken, shredded carrots, julienned cucumber, edamame, green onions, and cilantro, arranging them for an attractive presentation.
- Finish and Serve: Drizzle the remaining bang bang sauce over each bowl and sprinkle with sesame seeds before serving.
Notes
- For extra spice, add more sriracha to the sauce.
- You can substitute grilled or pan-fried chicken if preferred instead of baking.
- Store components separately in airtight containers for up to 4 days for best freshness.
- Toast sesame seeds for extra flavor and crunch.
- If the sauce thickens after refrigeration, stir in a splash of water before serving.
- Start cooking the rice before prepping other ingredients or use leftover rice to save time.
