Effortless Bang Bang Chicken Bowl (Print)
Tender chicken, crisp vegetables, and creamy, spicy bang bang sauce served over warm rice for a simple meal.
# Ingredients:
→ Chicken and Rice
01 -
Salt, to taste
02 -
Freshly ground black pepper, to taste
03 -
30 ml olive oil
04 -
250 g cooked rice (white, brown, or cauliflower)
05 -
450 g boneless, skinless chicken breast
→ Vegetables
06 -
120 g assorted vegetables (carrots, bell peppers, broccoli), chopped
→ Bang Bang Sauce
07 -
5 ml freshly squeezed lime juice
08 -
3 g garlic powder
09 -
15 ml honey
10 -
30 ml sriracha sauce
11 -
120 ml mayonnaise
# Steps:
01 -
Prepare rice according to package instructions using either the stovetop or a rice cooker. Once cooked, keep warm.
02 -
Dice chicken breast into small, even cubes. Season thoroughly with salt and black pepper to ensure each piece is coated.
03 -
Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 6–8 minutes, stirring occasionally, until each piece is deeply browned and cooked through (internal temperature reaches 74°C).
04 -
In a small bowl, whisk together mayonnaise, sriracha, honey, garlic powder, and lime juice until smooth. Taste and adjust with additional honey or sriracha for desired spice level.
05 -
Add assorted vegetables to the skillet with the chicken. Sauté for 2–3 minutes until just tender yet still crisp.
06 -
Remove the skillet from heat. Pour bang bang sauce over chicken and vegetables, stirring gently to coat completely. Serve atop warmed rice. Garnish with a drizzle of sriracha or sliced green onions for additional flavor and visual appeal.
# Additional Notes:
01 -
Check chicken with an instant-read thermometer to ensure it reaches 74°C internally for food safety.
02 -
Briefly sauté vegetables to retain their crunch and nutrients.
03 -
Adjust sriracha quantity in the sauce to control the spice profile.
04 -
Swap cauliflower rice for a lower carbohydrate option.
05 -
Finish with sesame seeds or fresh green onions for added flavor and color.