Description
Bang Bang Chicken Bowls are a vibrant and flavorful meal featuring tender, spiced chicken coated in a creamy, spicy bang bang sauce, served over fluffy white rice with fresh vegetables like red cabbage, carrots, cucumber, and avocado. This quick 25-minute recipe makes a perfect balanced bowl full of texture and bold flavors, ideal for a satisfying lunch or dinner.
Ingredients
Chicken
- 2 lbs chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet Thai chili sauce
- 2 teaspoons sriracha
- 1 teaspoon rice vinegar
- Salt and pepper, to taste
Bowl Ingredients
- 4 cups cooked white rice, warm
- 2 cups red cabbage, thinly sliced
- 1 cup carrots, shredded
- 1 cucumber, thinly sliced and quartered
- 2 large avocados, peeled and chopped
- Cilantro, finely chopped, for topping
- Sesame seeds (optional), for garnish
Instructions
- Season and Cook the Chicken: Season the chicken breasts evenly with smoked paprika, garlic powder, kosher salt, and black pepper. Heat olive oil in a skillet over medium heat until shimmering. Add the chicken breasts and cook for about 10 minutes, turning halfway through, until both sides are golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet, place on a cutting board, and chop into 1-inch bite-sized pieces.
- Prepare the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet Thai chili sauce, sriracha, and rice vinegar until smooth. Taste the sauce and adjust seasoning with salt and pepper as desired.
- Coat Chicken in Sauce: Return the chopped chicken pieces to the warm skillet and pour in 1/2 cup of the prepared bang bang sauce. Stir thoroughly to coat the chicken evenly with the sauce.
- Assemble the Bowls: Divide the cooked white rice evenly among four bowls, about 1 cup each. Top each with 1/2 cup of red cabbage and 1/4 cup shredded carrots. Evenly distribute sliced cucumber, chopped avocado, and the bang bang coated chicken on top. Garnish with chopped cilantro and optional sesame seeds. Drizzle additional bang bang sauce over each bowl if desired, and serve warm.
Notes
- For extra crunch, consider adding sliced green onions or chopped peanuts as garnish.
- You can substitute chicken thighs if preferred; adjust cooking time accordingly.
- Cook the rice ahead of time or use leftover rice to save time.
- Adjust the sriracha quantity to control the spiciness of the bang bang sauce.
- Leftover bang bang sauce can be stored in the fridge for up to 3 days.
- To make this dish gluten-free, verify that the sweet Thai chili sauce is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
