Description
This Bang Bang Chicken Bowl is a flavorful and colorful dish combining tender skillet-cooked chicken breasts with a creamy, spicy Bang Bang sauce, served over fragrant jasmine or brown rice and topped with fresh, crunchy vegetables and garnishes. Perfect for a quick, satisfying meal that balances heat, creaminess, and freshness in every bite.
Ingredients
Scale
Protein
- 4 boneless, skinless chicken breasts
Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1-2 tablespoons sriracha (adjust to taste)
Base
- 2 cups jasmine or brown rice (uncooked)
- Chicken broth (for cooking rice, optional)
Vegetables
- 1 cup cucumbers, thinly sliced
- 1 cup carrots, julienned
- 1 cup bell peppers, sliced
- 2 green onions, chopped
Garnishes
- 1 tablespoon sesame seeds
- ¼ cup chopped cilantro
- ¼ cup crushed peanuts
- Salt and black pepper to taste
- 1 tablespoon cooking oil (for skillet)
Instructions
- Season and Cook Chicken: Begin by seasoning the chicken breasts with salt and black pepper. Heat a tablespoon of cooking oil in a skillet over medium heat. Cook the chicken breasts for about 6-7 minutes on each side, or until they are golden brown and cooked through (internal temperature of 165°F/74°C). Remove from heat and let the chicken rest for a few minutes before slicing into strips.
- Prepare Bang Bang Sauce: In a mixing bowl, combine ½ cup mayonnaise, ¼ cup sweet chili sauce, and 1-2 tablespoons of sriracha, depending on your preferred spice level. Mix thoroughly until the sauce is smooth and well blended.
- Cook the Rice: While the chicken is cooking, prepare the rice according to the package instructions. For extra flavor, use chicken broth instead of water to cook the rice. Once cooked, fluff the rice with a fork to separate the grains.
- Prep the Vegetables: While the rice and chicken cook, julienne the carrots and slice the cucumbers and bell peppers into thin strips or rounds to add a fresh and crunchy texture to the bowl.
- Assemble the Bowl: Start assembling your bowls by adding a generous scoop of cooked rice as the base. Arrange sliced chicken breasts on top, then drizzle a generous amount of the Bang Bang sauce over the chicken for that creamy, spicy kick.
- Add Vegetables and Garnishes: Top the bowl with the prepared fresh vegetables—cucumbers, carrots, and bell peppers. Sprinkle chopped green onions, sesame seeds, chopped cilantro, and crushed peanuts to finish. Serve immediately and enjoy!
Notes
- Adjust the sriracha quantity in the sauce to control the spiciness of your dish.
- For a healthier option, use brown rice instead of jasmine rice.
- You can substitute the chicken breasts with chicken thighs for a juicier option.
- To make it gluten-free, ensure the sweet chili sauce and sriracha are certified gluten-free.
- Leftover Bang Bang sauce can be stored in the refrigerator for up to 3 days.
