Bang Bang Chicken Bowl

This bang bang chicken bowl is the answer when I need a fuss-free dinner that feels a little special but can be whipped up fast with whatever is in the fridge. The creamy spicy-sweet sauce brings restaurant flair to weeknights, and even picky eaters ask for seconds.

My first try at bang bang chicken happened on a busy Tuesday, and since then any time the week feels hectic this dish saves the day. My family calls it the happy bowl.

Ingredients

• Boneless skinless chicken breast: One pound for tender protein that cooks fast Choose breasts that look firm and pink for best quality
• Cooked rice: Any type works I often rotate between white brown or cauliflower rice for variety Use freshly cooked for fluffiest texture
• Mixed veggies: Broccoli bell peppers and carrots bring crunch color and nutrients Try to pick bright crisp vegetables for freshness
• Olive oil: Two tablespoons for sautéing and flavor Stick to extra virgin for best taste
• Salt and pepper: These basic seasonings help bring out the best in chicken and veggies Use fresh cracked pepper for a flavor boost
• Mayonnaise: Half cup forms the creamy base of the sauce Go for full fat for richness
• Sriracha: Two tablespoons bring a zippy heat Taste your sriracha to check heat level since it can vary by brand
• Honey: One tablespoon sweetens and balances the spice Raw honey adds extra depth
• Garlic powder: One teaspoon offers savory undertones Opt for fresh and aromatic powder
• Lime juice: One teaspoon brightens the sauce Freshly squeezed is best for a punchy finish

Step-by-Step Instructions

Cook the Rice:

Cook your preferred rice following the package instructions Use a rice cooker if you have one for fluffier more reliable texture This step ensures your bowl has a solid base

Prepare the Chicken:

Slice the chicken breast into bite sized cubes Season generously with salt and pepper Cutting small ensures the pieces cook quickly and soak up flavor

Sauté the Chicken:

Heat olive oil in a large skillet over medium high When the pan is good and hot add the chicken Sauté for six to eight minutes until each piece is golden brown and cooked to a safe internal temperature I always use a meat thermometer for perfectly juicy chicken

Mix the Sauce:

In a small bowl combine the mayonnaise sriracha honey garlic powder and lime juice Taste the sauce and tweak the sriracha or honey for your spicy sweet preference The goal is a creamy zesty sauce that makes your whole bowl pop

Add the Vegetables:

Once the chicken is cooked scatter in your chopped veggies Sauté for two to three minutes so they are just tender but still crisp for great texture

Combine and Serve:

Turn off the heat Pour the sauce over the chicken and vegetables Stir with care until every bite is coated with the glossy bang bang sauce Pile everything on top of a mound of rice Garnish with extra sriracha or sliced green onions for a happy finishing touch

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The sriracha mayo sauce has become my favorite part I often make a double batch since my family now puts it on roasted veggies and even sandwiches Last holiday I caught everyone sneaking spoonfuls before dinner was served

Storage Tips

Cool leftovers quickly and store in an airtight container in the fridge The sauce keeps its flavor well for two days Reheat gently to keep the chicken juicy and the vegetables crisp Use a splash of water if needed to loosen the sauce

Ingredient Substitutions

You can swap chicken breast for boneless thighs or even use tofu to make this vegetarian For veggies use what you have on hand snap peas zucchini or baby corn all work If you do not have sriracha try another chili sauce

Serving Suggestions

This bowl is lovely just as it is but for variety try adding crushed peanuts or sesame seeds for crunch Or turn it into lettuce wraps for a fun hand held twist

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Cultural Context

Bang bang sauce originates from Chinese and American fusion cooking where creamy spicy dressings lift up simple proteins The dish is an example of easy home cooking that borrows bold restaurant flavors

Recipe FAQs

→ How do I keep the chicken tender?

Cut chicken into even, bite-sized pieces and sauté over medium-high heat, avoiding overcooking. Use a meat thermometer to check for doneness at 165°F.

→ Can I adjust the spice level?

Yes, simply add less sriracha for milder flavor or more for extra heat. Taste the sauce before mixing and adjust to your preference.

→ What vegetables work best?

Broccoli, bell peppers, and carrots hold their shape and provide color and crunch, but snap peas or bok choy are great alternatives.

→ Is there a low-carb option?

Try serving the dish over cauliflower rice for a lighter, low-carb alternative without sacrificing texture or flavor.

→ How do I avoid overcooking the vegetables?

Add vegetables after the chicken is cooked and sauté just briefly, so they remain crisp and retain nutrients.