Description

This Bang Bang Chicken Bowl recipe combines crispy pan-fried chicken coated in a flavorful tapioca starch and spice mix with a spicy-sweet bang bang sauce, sautéed carrots and cabbage, and fresh cucumber over jasmine rice. This easy, vibrant meal is perfect for a quick weeknight dinner or meal prep, featuring a balance of tender protein, savory vegetables, and tangy-sweet sauces with a hint of heat.

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 the chicken coating mixture: In a medium bowl, combine tapioca starch, garlic powder, salt, pepper, and paprika. Add in the cubed chicken and toss well to coat each piece evenly.
Pan-fry the chicken: Heat 2 Tablespoons avocado oil in a large non-stick skillet over medium-high heat. Add the coated chicken and fry for 5-8 minutes on one side, then flip and cook another 5-8 minutes until golden brown and fully cooked through. Stir lightly to break up pieces once cooked.
Mix the sauce: While chicken cooks, combine 1 Tablespoon avocado mayo with honey, sweet chili sauce, hot sauce, minced garlic, and salt in a large bowl. Set aside about 1/4 cup of this sauce for later use.
Drain excess oil from chicken: Transfer the cooked chicken to a paper towel-lined plate to remove excess oil, if desired. Then add the chicken to the large sauce bowl and toss until well coated.
Sauté the vegetables: Add 1 Tablespoon avocado oil to the pan and heat over medium-high. Add sliced carrots and cook for about 10 minutes. Add cabbage along with garlic powder, salt, and pepper, then cook 5-7 more minutes, stirring occasionally, until veggies soften.
Prepare bowls: While veggies cook, warm and distribute cooked jasmine rice and sliced cucumber equally into 4 bowls or meal prep containers. Drizzle each with fresh lime juice.
Prepare extra sauce: Add remaining 2 Tablespoons avocado mayo to the reserved 1/4 cup sauce and whisk thoroughly until smooth and creamy.
Assemble the bowls: Evenly divide sautéed vegetables and sauced chicken over the rice and cucumber in each bowl. Top with chopped green onions and optional black sesame seeds. Drizzle each bowl with the extra creamy bang bang sauce. Serve immediately and enjoy!

Notes

Adjust the spice level by increasing or decreasing the amount of hot sauce used in the bang bang sauce.
For best texture when storing leftovers, keep the veggies, rice, chicken, and extra sauce separate and combine just before serving.
Use avocado oil for a mild flavor and high smoke point during frying and sautéing.