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Craving something speedy and bursting with color for dinner? This Bang Bang Chicken Bowl is just the thing. You get juicy chicken bites, crunchy veggies, and a rich creamy-spicy sauce that ties it all together. It’s a go-to for those days you want something bold, tasty, and super easy with hardly any time in the kitchen.
I’ll never forget how everyone stopped talking the first time I tossed the chicken and veggies with that sauce. Every single person at the table just grinned and nodded after the first taste. Now they’re always asking for it on busy nights.
Vibrant Ingredients
- Lime juice: Brings a tart, zesty kick Squeeze fresh limes for the brightest pop and use right before adding
- Garlic powder: Makes things tasty and savory Look for a strong scent and white color for the best punch
- Honey: Smooths out the heat and adds sweetness Go with real honey for a deeper flavor
- Sriracha: This one cranks up the spice Factor in your own heat level and use a brand you really like
- Mayonnaise: The creamy base that makes the sauce stick Go full fat if you want it extra rich and smooth
- Salt and pepper: Sprinkles of both go on chicken and veggies Fresh ground pepper makes it pop even more
- Olive oil: Gets the chicken golden and juicy Grab extra virgin for a richer added taste
- Mixed veggies: Throw in bell peppers, carrots, broccoli or whatever looks colorful and crisp at the store
- Cooked rice: Use brown, white, or even cauliflower rice Fluffy is best so, day-old or just-cooked both work great
- Boneless skinless chicken breast: Cooks fast, stays juicy, soaks up all that saucy flavor Choose pale pink meat that smells clean
Step Guide
- Combine and Serve:
- Take the skillet off the burner Pour your thick bang bang sauce right on everything Mix it up so every bite’s covered Spoon some rice into each bowl Add a big pile of saucy chicken and veggies on top Add green onions or extra hot sauce if you’re feeling it
- Add the Vegetables:
- Mix whatever veggies you’re using in with the cooked chicken Stir it all in the hot pan for just a couple minutes They should look bright and still be a bit crisp
- Mix the Sauce:
- While chicken cooks, blend mayo, sriracha, garlic powder, honey, and lime juice in a little bowl Whisk it until it’s smooth Dip a finger in to test – tweak honey or hot sauce till you love it
- Sauté the Chicken:
- Heat up olive oil in a big skillet over medium-high Wait till it shimmers Toss in the chicken in a single layer Brown it without stirring at first so it gets a crust Stir after a few minutes, finish cooking in 6 to 8 minutes. When a piece is totally white inside, it’s done
- Prepare the Chicken:
- Slice chicken breast into bite-sized pieces You want them equal so they cook fast and evenly Sprinkle on salt and pepper Let them sit out to lose their chill for better browning
- Cook the Rice:
- Follow back-of-the-bag tips for whatever rice you chose Watch the water for fluffiness If you're using a rice cooker, measure carefully and let it steam itself warm until you’re ready
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The way that creamy spicy sriracha-mayo coats the veggies is honestly my favorite part. It’s the kind of easy, big flavor bite that feels right for long summer evenings. Everyone at the table always asks for extras.
Storing Leftovers
Let your chicken and veggies cool off, then stick them in a sealed container Pop them in the fridge, they stay good for about three days If you’re getting ahead, keep rice by itself so it doesn’t soak up all the sauce When heating up, add a splash of water as you warm it – just to make the sauce nice and creamy again
Try These Swaps
Switch out chicken breast for boneless thighs if you want it even more tender Tofu works for no-meat You can toss in any combo of bright, crunchy veggies that needs using up For the sauce, vegan mayo keeps it dairy-free Cauliflower rice drops the carbs
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Fun Ways to Eat
Turn your leftovers into wraps – grab a tortilla, add rice, that bang bang chicken, and some lettuce Or layer everything on top of salad greens The creamy sauce is awesome on potatoes or as a veggie dip too
Origins and Twist
Bang Bang Chicken came from Sichuan food traditions, where plain cooked chicken got topped with a spicy, nutty sauce. The American spin swaps in mayo for the creamy base with sweet heat instead of the nutty kick. I made this version for busy folks and newbie cooks using easy stuff you can always find in your pantry—and still just as crave-worthy even if you’ve never tried the original
Frequently Asked Questions About Recipes
- → Which chicken works best here?
I’d grab boneless, skinless chicken breast for soft, juicy bites. Chicken thighs also work and make it a bit richer if that’s your thing.
- → Is the Bang Bang sauce super spicy?
It’s got some kick from the sriracha but nothing too crazy. You can tweak the heat to however much you want.
- → Can I swap out the rice for something else?
Go for it! Use brown rice, cauliflower rice if you want lighter, or even pile everything on noodles for a twist.
- → What veggies should I toss in?
Carrots, bell peppers, and broccoli add awesome texture and color, but honestly, use whatever vegetables you love or have on hand.
- → How do I know my chicken’s cooked all the way?
You’ll know it’s done when the pieces are golden, not pink at all inside, and hit 165°F with a thermometer.
- → Is this something I can prep in advance?
Definitely! Get your components ready ahead, then build your bowl right before eating so everything stays crisp and fresh.