Hi There! Let’s Make a Delicious Bang Bang Chicken Bowl Together
If you’re anything like me, you love a meal that’s packed with flavor, easy to prepare, and fills you up just right. I recently tried this Bang Bang Chicken Bowl recipe, and honestly, it’s become one of my favorites. It combines tender chicken with fresh veggies, a creamy spicy sauce, and that perfect touch of sweetness and tang. Plus, it’s bright, colorful, and looks as good as it tastes — a winner for lunch or dinner!
Nutritional Benefits of the Bang Bang Chicken Bowl
This bowl is not just tasty, but it’s also balanced and nourishing. The chicken gives you a solid protein boost, which helps keep you energized and full for longer. The mix of crunchy vegetables like cucumber, carrots, and cabbage adds fiber and important vitamins that support digestion and immunity. Leafy greens like kale or spinach bring in antioxidants and minerals, which are great for your skin and overall health. Plus, using a bit of sriracha in the sauce adds a spicy kick that can help speed up your metabolism. Honestly, it’s a meal that feels both comforting and good for your body.
How to Customize Your Bang Bang Chicken Bowl
- Swap the Rice: Want to go low-carb? Try cauliflower rice or quinoa instead of white rice for an extra nutritional punch.
- Veggie Variety: If you prefer other veggies, feel free to add bell peppers, snap peas, or even some avocado slices for creaminess.
- Make It Vegan: Replace the chicken with crispy tofu or tempeh and swap mayonnaise with a vegan version or cashew cream.
- Mild or Spicy Sauce: Adjust the sriracha quantity to suit your spice level or swap it for a milder chili sauce if you prefer less heat.
Bang Bang Chicken Bowl Recipe
Ingredients
- 2 chicken breasts or thighs, cut into bite-sized pieces
- 1 cup white rice (uncooked)
- 1 small cucumber, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup shredded cabbage or kimchi
- 1/2 cup leafy greens like kale or spinach, chopped
- 1/4 cup thinly sliced red onions (for pickling)
- 2 tablespoons rice vinegar or white vinegar (for pickling onions)
- 1 teaspoon sugar (for pickling onions)
- 1/4 cup mayonnaise
- 2-3 tablespoons sriracha or chili sauce
- 1 tablespoon honey or sugar
- 1 teaspoon lime juice (freshly squeezed)
- 1-2 tablespoons vegetable oil (for cooking chicken)
- 1 teaspoon garlic powder (optional, for seasoning chicken)
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
- 1 teaspoon sesame seeds (for garnish)
- Red chili flakes or finely chopped fresh chili (optional, for garnish)
Instructions
- Rinse the white rice and cook it according to the package instructions. Once done, keep it warm so it’s ready when everything else is.
- Prepare your pickled red onions by mixing the sliced onions with vinegar, sugar, and a pinch of salt in a small bowl. Let them sit for at least 15-20 minutes to develop a tangy flavor.
- Season the chicken pieces with salt, pepper, and garlic powder if you’re using it.
- Heat your vegetable oil in a skillet over medium-high heat. Add the chicken and cook until it’s golden brown and cooked through, about 5-7 minutes, turning so each side gets some color. Then remove from heat.
- Make your bang bang sauce by whisking together mayonnaise, sriracha, honey, and lime juice in a small bowl. Taste it and adjust spice or sweetness as you like.
- Start building your bowls: add a layer of warm rice first.
- Arrange your cooked chicken over the rice, then neatly add cucumber slices, shredded carrots, pickled red onions (drain off extra liquid), chopped leafy greens, and shredded cabbage or kimchi around the bowl.
- Drizzle the creamy bang bang sauce over the chicken pieces generously.
- Finish by garnishing with chopped green onions, sesame seeds, and some red chili flakes if you want an extra spicy kick.
- Serve immediately and enjoy!
Helpful Tips for the Best Bang Bang Chicken Bowl
- Make Ahead: You can prep the rice and pickled onions in advance to save time when ready to cook.
- Even Cooking: Make sure your chicken pieces are cut into similar sizes so they cook evenly.
- Sauce Adjustments: If you want a thinner sauce, add a little water or lime juice, but if you want it thicker, add more mayo.
- Storage: Keep any leftovers in separate containers to maintain freshness—rice and sauce separately are best. Reheat gently to avoid drying out the chicken.
- Serving: This bowl is wonderful on its own but pairs well with some crunchy pita chips or a light side salad.
Equipment You’ll Need
- A rice cooker or pot for cooking the rice
- A sharp knife and cutting board to prep your veggies and chicken
- A skillet or frying pan for cooking the chicken
- Mixing bowls for sauce and pickling onions
- A whisk or fork for mixing your bang bang sauce
- Serving bowls for assembling your meal
Frequently Asked Questions
- Can I use brown rice or another grain instead of white rice? Absolutely! Brown rice, quinoa, or even cauliflower rice work great and add a different texture and flavor.
- Is there a way to make the sauce dairy-free? Yes! Substitute mayonnaise with vegan mayo or a blend of mashed avocado and lime juice for a creamy and fresh alternative.
- How long will the pickled onions keep? They can stay fresh in the fridge for up to 1 week if stored in an airtight container.
- Can I bake the chicken instead of pan-frying? Yes, you can bake the chicken at 400°F (200°C) for about 15-20 minutes until cooked through, just toss it with the seasoning and oil first.
- What if I don’t have sriracha? You can use any chili sauce you like or even a simple hot sauce. Just adjust the quantity based on your preferred spice level.
Let’s Cook and Share the Love!
I hope you give this Bang Bang Chicken Bowl a try soon! It’s one of those recipes that feels fancy but is surprisingly simple to throw together. If you get creative with your veggies or sauce, please tell me—I’d love to hear how you made it your own. Don’t forget to pin this recipe on Pinterest so you can find it whenever you need a quick, tasty meal that doesn’t disappoint. Happy cooking!
