Introduction

Bang Bang Chicken Bowls offer a vibrant mix of spicy, tangy, and crunchy flavors that come together in a colorful, satisfying meal. This dish combines tender chicken bites tossed in a creamy bang bang sauce, fresh vegetables, and jasmine rice for a delicious and balanced bowl perfect for any day of the week.

Bang Bang Chicken Bowls Recipe - Recipe Image

Ingredients

2 pounds chicken breast
1 tablespoon sesame oil
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 teaspoons sriracha
⅓ cup mayonnaise
¼ cup sweet chili sauce
2 teaspoons lime juice
1 teaspoon sriracha
2 cups jasmine rice
12 ounces shredded cabbage
1 red bell pepper (or 2 if they are small), sliced
8 ounces snap peas
1 cup shredded carrots
½ cup crunchy chow mein noodles
¼ cup sweet chili sauce (for drizzling)
3 green onions, sliced

Instructions

Step 1: Cook the jasmine rice according to the package directions and set aside.
Step 2: In a medium bowl, whisk together mayonnaise, ¼ cup sweet chili sauce, 1 teaspoon sriracha, and lime juice to make the bang bang sauce. Set aside.
Step 3: Cut the chicken breasts into 1-inch pieces. Season the chicken by tossing with sesame oil, cornstarch, salt, pepper, garlic powder, and 2 teaspoons sriracha until evenly coated.
Step 4: Heat a large non-stick skillet over medium-high heat and add 2 tablespoons of oil. When hot, add chicken in a single layer. Cook undisturbed for 3-4 minutes, then flip and cook for another 4-5 minutes until fully cooked and lightly browned.
Step 5: Remove the chicken from the skillet and immediately toss with the prepared bang bang sauce.
Step 6: To assemble the bowls, start with a base of jasmine rice and shredded cabbage in each serving bowl.
Step 7: Add sliced red bell pepper, snap peas, shredded carrots, and the sauced chicken bites on top of the base.
Step 8: Garnish each bowl with crunchy chow mein noodles, sliced green onions, and a drizzle of sweet chili sauce for extra flavor and texture.

Tips & Variations

For a gluten-free option, substitute chow mein noodles with toasted nuts or omit them entirely.
Add a squeeze of fresh lime over the finished bowls for extra brightness.
Feel free to swap snap peas and bell peppers with your favorite seasonal veggies like broccoli or zucchini.
To make it spicier, increase the sriracha in the sauce or add chili flakes when cooking the chicken.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the crispy chow mein noodles separate until ready to serve to maintain their crunch. Reheat the chicken and vegetables in the microwave until warm, then reassemble the bowls and add fresh toppings before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work great and stay juicy. Just cut them into similar sized pieces and adjust the cooking time slightly if needed.

Is there a vegetarian version of this recipe?

Absolutely! Swap the chicken for crispy tofu or cooked chickpeas, and use a vegetarian-friendly bang bang sauce without fish-based ingredients.

Bang Bang Chicken Bowls Recipe

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★★★★★

4.9 from 90 reviews

Bang Bang Chicken Bowls are a flavorful and satisfying meal featuring tender, crispy chicken bites tossed in a spicy, creamy bang bang sauce served over a bed of jasmine rice and crunchy shredded cabbage with fresh vegetables and crunchy chow mein noodles for texture. This easy stovetop recipe combines sweet, tangy, and spicy elements to create a vibrant bowl perfect for lunch or dinner.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Asian Fusion

Ingredients

Scale

Chicken and Sauce

2 pounds chicken breast
1 tablespoon sesame oil
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 teaspoons sriracha
⅓ cup mayonnaise
¼ cup sweet chili sauce
2 teaspoons lime juice
1 teaspoon sriracha (for sauce)

Rice and Vegetables

2 cups jasmine rice
12 ounces shredded cabbage
1 red bell pepper (or 2 small, sliced)
8 ounces snap peas
1 cup shredded carrots

Toppings

½ cup crunchy chow mein noodles
¼ cup sweet chili sauce (for drizzling)
3 green onions (sliced)

Instructions

Cook the Rice: Prepare the jasmine rice according to the package instructions until fully cooked and fluffy.
Make Bang Bang Sauce: In a bowl, whisk together mayonnaise, ¼ cup sweet chili sauce, 1 teaspoon sriracha, and lime juice until smooth and well combined.
Prepare the Chicken: Cut the chicken breasts into 1-inch pieces. In a mixing bowl, toss the chicken pieces with sesame oil, cornstarch, salt, pepper, garlic powder, and 2 teaspoons sriracha until every piece is evenly coated with the seasoning.
Cook the Chicken: Heat a large non-stick skillet over medium-high heat and add 2 tablespoons of oil. Once the oil is hot, place the chicken pieces in a single layer and cook for 3-4 minutes without moving them to allow a crust to form. Flip the chicken pieces and cook for an additional 4-5 minutes or until fully cooked through and golden brown on all sides.
Toss Chicken in Sauce: Remove the chicken from heat and gently toss the cooked chicken bites with the prepared bang bang sauce until each piece is coated.
Prepare the Bowls: In each serving bowl, create a base layer by combining cooked jasmine rice and shredded cabbage evenly.
Add Fresh Vegetables and Chicken: Arrange sliced red bell peppers, snap peas, shredded carrots, and the bang bang chicken bites on top of the rice and cabbage base.
Finish with Toppings: Sprinkle crunchy chow mein noodles and sliced green onions over the bowl, then drizzle with additional sweet chili sauce for extra flavor and texture.

Notes

For extra heat, add more sriracha to the bang bang sauce or chicken seasoning.
Use a non-stick skillet to prevent the chicken from sticking and ensure even cooking.
Serve immediately to keep the crunchy texture of the chow mein noodles crisp.
Vegetables can be lightly sautéed or steamed if you prefer them softer.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Bang Bang Chicken, chicken bowl, spicy chicken, Asian chicken recipe, bang bang sauce, jasmine rice bowl, easy chicken dinner