Description

These Bang Bang Chicken Bowls are a crispy, spicy, and addictive meal perfect for a flavorful lunch or dinner. Tender chicken breasts are coated in tapioca starch and pan-fried to golden perfection, then tossed in a tangy honey and chili sauce. Served with sautéed carrots and red cabbage, fresh cucumber slices, and jasmine rice, all drizzled with a creamy, spicy mayo sauce, this dish offers a delightful balance of textures and flavors that are sure to satisfy your cravings.

Ingredients

Scale

Chicken

1/4 cup tapioca starch (or potato starch)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 1/2 pounds boneless skinless chicken breasts (cubed, about 3 cups)
2 tablespoons avocado oil

Sauce

3 tablespoons avocado mayo (divided)
1/3 cup honey
3 tablespoons sweet chili sauce
1–2 tablespoons hot sauce
2 teaspoons minced garlic
1/2 teaspoon salt

Veggies

1 tablespoon avocado oil
1 1/2 cups sliced carrots
2 cups sliced red cabbage
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Bowls

2 cups cooked jasmine rice
1 medium cucumber (sliced)
Freshly squeezed lime juice (to taste)
1 medium green onion stalk (chopped, for garnish)
Black sesame seeds (optional, for garnish)

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Instructions

Prepare Chicken Coating: In a medium bowl, combine tapioca starch, garlic powder, salt, pepper, and paprika. Add cubed chicken breasts and toss until each piece is evenly coated.
Cook Chicken: Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium-high heat. Add the coated chicken pieces and pan-fry for 5-8 minutes. Flip and cook for another 5-8 minutes until golden brown and fully cooked. Stir occasionally to break up the pieces once cooked.
Make Sauce: While the chicken cooks, in a large bowl, mix together 1 tablespoon avocado mayo, honey, sweet chili sauce, hot sauce (to taste), minced garlic, and salt. Set aside about 1/4 cup of this sauce for later use.
Drain Chicken: Transfer cooked chicken to a paper towel-lined plate to absorb any excess oil.
Toss Chicken in Sauce: Add the drained chicken to the large bowl with the remaining sauce and toss until fully coated.
Cook Veggies: Add 1 tablespoon avocado oil to the skillet and heat to medium-high. Add sliced carrots and cook for about 10 minutes.
Add Cabbage and Season: Add sliced red cabbage along with garlic powder, salt, and pepper to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until vegetables soften.
Prepare Bowls: Warm the jasmine rice. Divide rice and cucumber slices equally between 4 bowls or meal prep containers. Drizzle lime juice over each bowl to taste.
Mix Extra Sauce: To the reserved 1/4 cup sauce, add the remaining 2 tablespoons of avocado mayo and whisk until smooth.
Assemble Bowls: Evenly distribute cooked veggies and chicken over the rice and cucumbers in each bowl. Garnish with chopped green onions and black sesame seeds if desired. Drizzle each bowl with the extra creamy sauce before serving and enjoy!

Notes

You can adjust the spice level of these bowls by using more or less hot sauce to suit your taste.
To maintain the best texture when storing leftovers, keep veggies, rice, chicken, and extra sauce stored separately.