Bang Bang Chicken Bowl
A delightful dish featuring tender chicken, crunchy vegetables, and a creamy, spicy sauce, perfect for weeknight dinners and meal prep.
Ingredients
Main Protein
- 1 pound Boneless, Skinless Chicken Breasts or Thighs Cut into bite-sized pieces for even cooking.
Starch
- 1 cup White or Brown Rice Cook according to package instructions.
Seasoning
- 1 teaspoon Salt Season chicken before cooking.
- 1 teaspoon Black Pepper Season chicken before cooking.
Sauce Ingredients
- 1/2 cup Mayonnaise Creates a creamy texture.
- 1/4 cup Sweet Chili Sauce Offers sweetness and heat.
- 2 tablespoons Sriracha Adjust spice level to taste.
- 1 tablespoon Honey Adds sweetness to the sauce.
Aromatics & Vegetables
- 2 cloves Minced Garlic Adds depth to the flavor.
- 1 cup Shredded Carrots Provides crunch.
- 1 cup Sliced Cucumber Provides freshness.
- 1 cup Shredded Red Cabbage
Garnishes
- 2 tablespoons Sesame Seeds Add before serving.
- 1/4 cup Fresh Cilantro Add for freshness.
Instructions
Cooking
- Cook the rice according to package directions, typically 15-20 minutes until fluffy.
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt and pepper. Cook for about 5-7 minutes until golden brown and fully cooked.
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey. Taste and adjust the spice level as needed.
- Add minced garlic to the skillet with the chicken and sauté for another 1-2 minutes until fragrant.
- Remove the skillet from heat and pour the sauce over the chicken. Stir well to coat each piece evenly.
- Divide cooked rice into bowls. Layer with the sauced chicken, followed by shredded carrots, sliced cucumber, and cabbage.
- Top each bowl with sesame seeds and fresh cilantro. Serve immediately while warm.
Notes
Consider marinating the chicken for extra flavor. Store in an airtight container for up to 3 days or freeze for 2 months. Customize vegetables as desired.