Description

Bang Bang Chicken Bowl is a vibrant, flavor-packed dish that perfectly balances tender chicken, crisp vegetables, and a creamy, spicy sauce. This easy-to-make recipe brings excitement to your dinner table and is ideal for any occasion—be it a casual weeknight meal or a festive gathering. With its customizable ingredients, this bowl not only pleases the palate but also makes for an eye-catching centerpiece. Get ready to impress your family and friends with this delicious and satisfying meal!

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
3 cloves fresh garlic, minced
2 tbsp vegetable oil
1 cup jasmine rice
4 green onions, chopped
3 tbsp Sriracha sauce (adjust to taste)
½ cup mayonnaise
1 tbsp honey
1 tbsp freshly squeezed lime juice
2 cups mixed vegetables (bell peppers, cucumbers)

Instructions

Prepare the rice: Rinse jasmine rice under cold water until clear. Cook according to package instructions (about 15 minutes) until fluffy.
Cook the chicken: Heat vegetable oil in a skillet over medium-high heat. Season chicken breasts with salt and pepper; cook for about 6-7 minutes per side until golden brown and cooked through.
Make the sauce: In a bowl, whisk together mayonnaise, Sriracha, honey, and lime juice until smooth. Adjust seasoning as needed.
Sauté vegetables: In the same skillet, toss in chopped mixed vegetables over medium heat for about 3-4 minutes until tender-crisp.
Assemble bowls: In each serving bowl, layer rice as the base; top with sliced chicken, sautéed vegetables, and drizzle generously with Bang Bang sauce.
Finish: Sprinkle with chopped green onions before serving warm.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Frying
Cuisine: Asian

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 660
Sugar: 8g
Sodium: 780mg
Fat: 32g
Saturated Fat: 5g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 4g
Protein: 36g
Cholesterol: 100mg

Keywords: For vegetarian options, substitute chicken with tofu or shrimp. Feel free to mix in any leftover veggies you have on hand. The sauce can be prepared ahead of time and stored in the fridge for up to one week.