Bang Bang Chicken Bowl
Tender golden chicken tossed in creamy sweet-spicy bang bang sauce, served over fluffy rice with crisp vegetables. Perfect for weeknight dinners or meal prep!
Equipment
- Air Fryer or Large Skillet
- Medium Bowls
- Whisk
- Instant-Read Thermometer
Ingredients
Bang Bang Sauce
- 1¼ cups mayonnaise regular or avocado mayo
- ⅔ cup Thai sweet chili sauce
- 2 tablespoons honey
- 2 teaspoons Sriracha adjust to taste
Chicken
- 2 pounds boneless, skinless chicken breasts cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground preferred
Bowl Base & Toppings
- 4 cups white rice cooked and warmed
- 2 cups red cabbage thinly sliced
- 1 large carrot julienned into matchsticks
- 1 medium cucumber halved and sliced
- 1 large avocado thinly sliced
- fresh cilantro chopped for garnish
- sesame seeds white or mixed variety
Instructions
- In a medium bowl, whisk together mayonnaise, Thai sweet chili sauce, honey, and Sriracha until smooth. Taste and adjust heat level by adding more Sriracha if desired. Set aside.
- In a large bowl, combine vegetable oil, paprika, garlic powder, salt, and pepper. Add chicken cubes and toss until evenly coated with oil and spices.
- Air Fryer Method: Place chicken in a single layer in air fryer basket (work in batches if needed). Cook at 400°F for 11-12 minutes, flipping halfway through, until internal temperature reaches 165°F. Skillet Method: Heat a large non-stick skillet over medium-high heat. Add chicken in a single layer and cook for 8-10 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
- Transfer cooked chicken to a clean bowl. Pour ½ cup of bang bang sauce over the chicken and toss until every piece is well coated.
- Divide warm rice evenly among 4 bowls (1 cup per bowl). Add ½ cup red cabbage, julienned carrots, cucumber slices, and avocado slices to each bowl.
- Top each bowl with sauced chicken, dividing equally. Drizzle remaining bang bang sauce over the bowls. Garnish with fresh cilantro and sesame seeds. Serve immediately.
Notes
Storage: Store components separately for best results. Rice and chicken can be refrigerated together for 3-4 days. Keep vegetables and sauce separate. Reheat rice and chicken, then add fresh vegetables and sauce when ready to serve.
Substitutions: Use Greek yogurt for lighter sauce, chicken thighs for more flavor, brown rice or cauliflower rice for the base, or tofu/shrimp for protein variation.
Spice Level: Start with 1 teaspoon Sriracha for mild, or increase up to 1 tablespoon for extra heat. The sauce mellows when mixed with other ingredients.
Make-Ahead: Sauce can be made up to 5 days ahead. Rice and chicken can be cooked 3-4 days in advance. Slice vegetables fresh for best texture.