Description

Craving a vibrant, flavorful meal that’s quick to whip up and packed with bold tastes? What if you could create a Bang Bang Chicken Bowl in just 30 minutes, combining tender chicken, crisp veggies, and a creamy, spicy-sweet sauce over rice? This dynamic recipe features sautéed chicken and mixed vegetables coated in a zesty mayonnaise-sriracha sauce, served over your choice of rice for a balanced, satisfying dish. Perfect for weeknight dinners, meal prep, or casual gatherings, this beginner-friendly recipe delivers a restaurant-quality experience with minimal effort.

Ingredients

For the Bowl

Boneless, Skinless Chicken Breast (1 lb): Provides lean, tender protein that absorbs flavors well.
Cooked Rice (1 cup, white, brown, or cauliflower): Serves as the hearty, neutral base for the dish.
Mixed Veggies (1 cup, broccoli, bell peppers, carrots): Add color, crunch, and nutrition.
Olive Oil (2 tbsp): Used for sautéing, ensuring even cooking and flavor infusion.
Salt and Pepper (to taste): Enhance the natural flavors of the chicken and veggies.

For the Sauce

Mayonnaise (½ cup): Creates a creamy, rich base for the sauce.
Sriracha (2 tbsp): Adds spicy heat with a tangy kick.
Honey (1 tbsp): Balances the heat with subtle sweetness.
Garlic Powder (1 tsp): Infuses savory, aromatic depth.
Lime Juice (1 tsp): Brightens the sauce with a fresh, citrusy note.

Substitutions and Variations

Chicken Breast: Use chicken thighs for juicier texture, shrimp, or tofu for vegetarian/vegan options.
Rice: Swap with quinoa, farro, or zucchini noodles for low-carb; use pre-cooked or instant rice for speed.
Mixed Veggies: Substitute with zucchini, snap peas, or mushrooms; use frozen veggies (thawed) for convenience.
Olive Oil: Replace with avocado oil, vegetable oil, or sesame oil for an Asian-inspired flavor.
Mayonnaise: Use Greek yogurt, sour cream, or vegan mayo for lighter or dairy-free options.
Sriracha: Swap with chili garlic sauce, hot sauce, or gochujang; adjust quantity for heat preference.
Honey: Substitute with maple syrup, agave, or brown sugar; omit for less sweetness.
Garlic Powder: Use 1 clove minced fresh garlic or ½ tsp onion powder for a different savory note.
Lime Juice: Replace with lemon juice or rice vinegar for similar acidity.
Vegetarian/Vegan: Use tofu or plant-based protein, vegan mayo, and ensure honey is vegan (or use agave).
Gluten-Free: Naturally gluten-free; ensure sriracha and rice are gluten-free certified.

Optional Additions

Garnishes: Sprinkle with chopped green onions, sesame seeds, or cilantro for freshness and flair.
Crunch: Add ¼ cup chopped peanuts, cashews, or crispy wonton strips for texture.
Spice: Mix in ¼ tsp red pepper flakes or diced jalapeños for extra heat.

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Instructions

Making a Bang Bang Chicken Bowl is quick and simple with a straightforward cooking and assembly process. Follow these instructions for perfect results every time:

Cook the Rice:
- Cook 1 cup rice (white, brown, or cauliflower) according to package instructions, yielding about 2–3 cups cooked rice.
- Set aside and keep warm; a rice cooker can simplify this step for consistent results.
- Tip: Rinse rice before cooking to remove excess starch for fluffier texture; use pre-cooked rice for faster prep.
Prepare the Chicken:
- Cut 1 lb boneless, skinless chicken breast into bite-sized pieces (about ½-inch cubes).
- Season generously with salt and pepper to taste.
- Tip: Cut chicken uniformly for even cooking; pat dry with paper towels to ensure browning.
Sauté the Chicken:
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken pieces in a single layer and sauté until golden brown and cooked through (internal temperature of 165°F/74°C), about 6–8 minutes, stirring occasionally.
- Tip: Avoid overcrowding the skillet to prevent steaming; cook in batches if needed and use a meat thermometer for accuracy.
Mix the Sauce:
- In a small bowl, whisk together ½ cup mayonnaise, 2 tbsp sriracha, 1 tbsp honey, 1 tsp garlic powder, and 1 tsp lime juice until smooth.
- Taste and adjust with more sriracha for heat or honey for sweetness, as desired.
- Tip: Start with recommended amounts and tweak gradually; store sauce in the fridge if prepping ahead.
Cook the Vegetables:
- Add 1 cup mixed veggies (broccoli, bell peppers, carrots) to the skillet with the cooked chicken.
- Sauté for 2–3 minutes until just tender but still crisp, stirring frequently.
- Tip: Cut veggies into small, uniform pieces for quick cooking; avoid overcooking to maintain crunch.
Combine and Serve:
- Remove the skillet from heat and pour the sauce over the chicken and veggies, stirring to coat evenly.
- Divide the cooked rice among 4 bowls (about ½ cup per serving) and top with the sauced chicken and veggie mixture.
- Garnish with extra sriracha, chopped green onions, or sesame seeds if desired, and serve immediately.
- Pair with a side salad, spring rolls, or iced tea for a complete meal.
- Tip: Stir sauce thoroughly to coat all ingredients; serve warm for the best flavor and texture.