Bang Bang Chicken Bowl

I first came across this Bang Bang Chicken Bowl on a busy weeknight when I wanted something fast, satisfying, and a little spicy without a lot of fuss. It’s a simple bowl of seared chicken and colorful vegetables tossed in a creamy sweet-chili-style sauce and served over rice. People make it for quick dinners, meal-prep lunches, and kid-friendly weeknight meals because it hits sweet, spicy, and savory notes all at once. If you enjoy creamy, spicy dips, try comparing flavors against a favorite like buffalo chicken dip with cottage cheese for inspiration on balancing heat and creaminess.

Why you’ll love this dish

This bowl is a perfect mash-up of convenience and flavor. It cooks in roughly 30 minutes, uses pantry-friendly sauces, and stretches across meals—one chicken breast feeds two when plated with rice and veggies. The sauce is the star: sweet chili sauce softens the heat from Sriracha while mayo adds a silky mouthfeel. It’s great for weeknight dinners, quick lunches, or tucking into a meal-prep container for the week.

• Quick: one-pan cook time makes it practical on busy evenings.
• Flexible: swap vegetables or use brown rice for whole-grain bowls.
• Crowd-pleasing: kids and adults like the sweet-spicy balance.
• Meal-prep friendly: refrigerates and reheats well (see storage tips).

Step-by-step overview

Start by searing the seasoned chicken until golden, then stir-fry the vegetables in the same pan so they pick up browned flavor. Slice the rested chicken, return it to the pan, and toss everything in a sauce made from sweet chili, mayo, soy sauce, and a hit of Sriracha. Finish over cooked rice and garnish with sesame and green onions. The whole process is straightforward: cook chicken → quick veg stir-fry → combine with sauce → serve over rice.

What you’ll need

• 1 lb chicken breasts, boneless skinless
• 1 cup broccoli florets
• 1 carrot, sliced
• 3 green onions, chopped (reserve some for garnish)
• 1 red bell pepper, sliced
• 2 tbsp sweet chili sauce
• 1/2 cup mayonnaise
• 1 tbsp soy sauce
• 1 tbsp Sriracha sauce (adjust for heat preference)
• 2 cups rice, cooked (white or brown)
• Salt and pepper to taste
• Sesame seeds for garnish
• 2 tbsp oil (neutral oil like canola or sunflower)

Notes and substitutions:

• Use Greek yogurt in place of some mayo to lighten the sauce (start with a 50/50 swap).
• Swap the chicken for tofu or chickpeas for a vegetarian bowl—press the tofu first for best texture.
• Use frozen vegetables in a pinch; thaw and drain any excess moisture before stir-frying.

Step-by-step instructions

1. Heat 2 tablespoons oil in a large pan over medium heat. Season the chicken breasts with salt and pepper.
2. Add the chicken to the hot pan. Cook until golden brown and cooked through, about 6–7 minutes per side depending on thickness. Remove from pan and let rest 5 minutes.
3. In the same pan, add the broccoli, sliced carrot, and red bell pepper. Stir-fry for 3–5 minutes until vegetables are tender-crisp.
4. Slice the rested chicken thinly and return the pieces to the pan with the vegetables.
5. In a bowl, whisk together sweet chili sauce, mayonnaise, soy sauce, and Sriracha until smooth. Taste and adjust heat or salt.
6. Pour the sauce over the chicken and vegetables. Toss gently so everything is evenly coated and heated through, about 1–2 minutes.
7. Serve the saucy chicken and vegetables over cooked rice. Season with additional salt and pepper if needed, then sprinkle sesame seeds and chopped green onions before serving.

Best ways to enjoy it

Serve this bowl with simple sides that complement the sweet-spicy profile: a crisp cucumber salad, pickled radishes, or a light sesame-ginger slaw. For texture contrast, add crushed roasted peanuts or sliced avocado on top. If you’re plating for guests, arrange rice in a shallow bowl, heap the saucy chicken and veg to one side, and scatter garnishes for a restaurant-style look.

How to store & freeze

To refrigerate: cool the bowl components to room temperature within two hours, then store in airtight containers. Kept separately—rice in one container and chicken with vegetables in another—flavors and textures hold up better for 3–4 days.
To reheat: microwave covered for 1–2 minutes, stirring halfway, or reheat gently in a skillet with a splash of water to loosen the sauce. Always check that chicken reaches 165°F (74°C) when reheating.
To freeze: place the chicken and vegetables (cooled) in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving. Avoid freezing rice if you want best texture; cook fresh or freeze in small portions for convenience.

Pro chef tips

• Let the chicken rest after cooking; this seals in juices and keeps slices moist.
• Use the same pan for vegetables to capture the fond (browned bits) left behind from searing the chicken. Add a splash of water or stock to deglaze briefly if the pan gets too dry.
• Taste the sauce before adding—sweet chili sauces vary in sweetness and heat, so adjust Sriracha or soy accordingly.
• Cut vegetables uniformly so they cook evenly. Thin carrot slices or matchsticks speed the process.
• If you want a crispier chicken exterior, pat the breast dry before seasoning and use a hotter pan with slightly more oil.

If you enjoy tweaking sauces, you can compare texture ideas with other creamy classics like buffalo chicken dip with cottage cheese to refine creaminess and heat levels.

Creative twists

• Peanut bang bang: stir 1 tablespoon smooth peanut butter into the sauce for a nutty depth.
• Citrus brightness: add 1 teaspoon lime juice to the finished sauce to lift flavors.
• Veg-forward: double the vegetables and thinly slice the chicken for a bowl that’s more plant-forward.
• Sheet-pan version: roast chicken and vegetables together on a baking sheet at 425°F (220°C) for 20–25 minutes, then toss with sauce and serve over rice.
• Low-fat: swap half the mayo for plain unsweetened yogurt and reduce oil to 1 tablespoon.

Common questions

Q: How long does this take from start to finish?
A: Plan on about 30–35 minutes including rice if you’re using pre-cooked or quick-cooking rice. If you need to cook rice from scratch, add 15–20 minutes.

Q: Can I make this gluten-free?
A: Yes. Use a gluten-free soy sauce or tamari and confirm your sweet chili sauce is gluten-free.

Q: Is this good for meal prep?
A: Absolutely. Store rice and chicken/veg separately for best texture; the chicken bowl keeps well for up to 4 days in the fridge.

Q: Can I use thighs instead of breasts?
A: Boneless skinless thighs work fine and stay juicier, but reduce cooking time slightly and check doneness with a thermometer (165°F / 74°C).

Q: My sauce is too thick—how do I thin it?
A: Stir in a teaspoon or two of warm water, rice vinegar, or lime juice until you reach desired consistency.

Conclusion

For a reliable reference and another take on this bowl-style pairing of chicken, vegetables, and creamy sweet-spicy sauce, check this detailed Bang Bang Chicken Bowls Recipe – Jar Of Lemons.

Bang Bang Chicken Bowl

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• Author: amir_hassan
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Non-Vegetarian

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Description

A quick and satisfying bowl of seared chicken and colorful vegetables tossed in a creamy sweet chili sauce, served over rice.

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Ingredients

• 1 lb chicken breasts, boneless skinless
• 1 cup broccoli florets
• 1 carrot, sliced
• 3 green onions, chopped (reserve some for garnish)
• 1 red bell pepper, sliced
• 2 tbsp sweet chili sauce
• 1/2 cup mayonnaise
• 1 tbsp soy sauce
• 1 tbsp Sriracha sauce (adjust for heat preference)
• 2 cups rice, cooked (white or brown)
• Salt and pepper to taste
• Sesame seeds for garnish
• 2 tbsp oil (neutral oil like canola or sunflower)

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Instructions

1. Heat 2 tablespoons oil in a large pan over medium heat. Season the chicken breasts with salt and pepper.
2. Add the chicken to the hot pan. Cook until golden brown and cooked through, about 6–7 minutes per side depending on thickness. Remove from pan and let rest 5 minutes.
3. In the same pan, add the broccoli, sliced carrot, and red bell pepper. Stir-fry for 3–5 minutes until vegetables are tender-crisp.
4. Slice the rested chicken thinly and return the pieces to the pan with the vegetables.
5. In a bowl, whisk together sweet chili sauce, mayonnaise, soy sauce, and Sriracha until smooth. Taste and adjust heat or salt.
6. Pour the sauce over the chicken and vegetables. Toss gently so everything is evenly coated and heated through, about 1–2 minutes.
7. Serve the saucy chicken and vegetables over cooked rice. Season with additional salt and pepper if needed, then sprinkle sesame seeds and chopped green onions before serving.

Notes

For a lighter sauce, replace some mayo with Greek yogurt. Swap chicken for tofu or chickpeas for a vegetarian option.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian