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A delicious Spicy Bang Bang Chicken Bowl features colorful vegetables and tender chicken coated in a spicy sauce.

Spicy Bang Bang Chicken Bowl

This Spicy Bang Bang Chicken Bowl recipe delivers juicy chicken coated in a creamy, spicy sauce, served over rice with crisp vegetables. It's a quick, flavorful, and customizable meal perfect for a satisfying weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tbsp sriracha adjust to taste
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 1/2 tsp garlic powder
  • Cooked rice white, brown, or jasmine
  • Shredded carrots
  • Shredded cabbage red or green
  • Sliced green onions
  • Sesame seeds for garnish
  • Optional: Sliced avocado
  • Optional: Chopped peanuts
  • Optional: Cilantro

Equipment

  • Medium bowl
  • small bowl
  • Large skillet or wok
  • whisk
  • Measuring spoons
  • Measuring cups
  • knife
  • cutting board
  • spatula
  • Serving bowls

Method
 

  1. In a medium bowl, toss the chicken cubes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
  2. Heat a large skillet or wok over medium-high heat.
  3. Add the chicken to the skillet in a single layer (cook in batches if necessary).
  4. Cook for 5-7 minutes, or until the chicken is cooked through and lightly browned, flipping occasionally. Ensure internal temperature reaches 165°F.
  5. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, and garlic powder until smooth.
  6. Taste and adjust the sriracha to your preferred spice level.
  7. Once the chicken is cooked, remove the skillet from the heat.
  8. Pour the bang bang sauce over the chicken and toss to coat evenly.
  9. Place a generous serving of cooked rice in a bowl.
  10. Top with the bang bang chicken.
  11. Add shredded carrots, shredded cabbage, and sliced green onions.
  12. Garnish with sesame seeds and any other desired toppings (avocado, peanuts, cilantro, etc.).
  13. Serve immediately and enjoy!

Notes

For a thicker sauce, use full-fat mayonnaise. If the sauce is too thick, add water or rice vinegar, one tablespoon at a time. To make ahead, cook the chicken and make the sauce; store separately in the refrigerator for up to 3 days. Customize the bowl with your favorite vegetables and toppings. Leftovers can be stored for up to 2 days, but the rice and veggies may become soggy.