Bang Bang Chicken Bowls Recipe
A vibrant, flavorful bowl featuring tender chicken tossed in a creamy, spicy, tangy bang bang sauce, served over your choice of rice or grains with fresh, crunchy veggies. Perfect for quick dinners, meal prep, and customizable to suit all tastes.
Equipment
- Grill, oven, or skillet
- Mixing bowls
- Measuring Cups and Spoons
- Sharp knife and cutting board
- Rice cooker or pot for grains
- Serving bowls
Ingredients
For the Chicken & Marinade:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp lime juice
- 1 garlic clove, minced
- 1 tbsp olive oil
- Salt & pepper to taste
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1–2 tbsp sriracha (adjust to heat preference)
- 1 tbsp fresh lime juice
- 1 garlic clove, minced
For the Base and Veggies:
- 2 cups cooked jasmine rice, brown rice, quinoa, or cauliflower rice
- 1 cup shredded cabbage or slaw mix
- 1 small cucumber, thinly sliced or ribboned
- 1 large carrot, shredded
- ½ cup shelled edamame (cooked)
- 2 scallions, sliced
- ¼ cup fresh cilantro leaves
- Optional toppings: sliced avocado, toasted cashews or peanuts, sesame seeds, lime wedges
Instructions
- Marinate the chicken: In a bowl, mix lime juice, minced garlic, olive oil, salt, and pepper. Add chicken and coat well. Let marinate for 30 minutes if time allows.
- Cook the chicken:Grill: Preheat grill to medium-high, oil grates, cook chicken 4–5 mins per side until internal temp reaches 165°F (74°C).Bake: Preheat oven to 400°F (200°C). Place chicken on a baking sheet and bake 20–25 mins, flipping halfway.Pan-fry: Heat oil in skillet over medium-high. Cook chicken 5 mins per side until golden and cooked through.
- Prepare the bang bang sauce: Whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and garlic until smooth. Adjust heat by adding more or less sriracha.
- Cook the grains: Prepare your choice of rice or grains according to package instructions. Fluff with a fork when done.
- Prep the veggies: Shred cabbage, slice cucumber, shred carrot, cook and shell edamame if needed. Wash and chop scallions and cilantro.
- Assemble bowls: Divide grains between 4 bowls. Layer veggies and herbs evenly. Slice cooked chicken and arrange on top. Drizzle generously with bang bang sauce.
- Add toppings: Sprinkle with sesame seeds, nuts, and avocado slices if using. Serve with lime wedges.
Notes
- For extra spice, add fresh sliced chili or increase sriracha.
- Sauce can be made ahead and refrigerated up to 5 days.
- Keep sauce and fresh veggies separate if storing leftovers to maintain texture.
- Try swapping chicken for tofu or shrimp for different protein options.
- Use gluten-free sweet chili sauce and tamari to make this recipe gluten-free.