Bang Bang Chicken Bowl

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Bang Bang Chicken Bowl

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yields: 4 servings

Nutrition Facts (Per Serving – Approximate):

  • Calories: 530
  • Protein: 32g
  • Carbohydrates: 42g
  • Fat: 28g
  • Fiber: 4g
  • Sugar: 9g
  • Sodium: 600mg
A white bowl filled with rice, chicken, broccoli, and bell peppers, topped with chopped green onions and drizzled with red sauce, placed on a white cloth.

How To Make Bang Bang Chicken Bowl

Overhead view of raw diced chicken, sliced zucchini, broccoli, sliced yellow bell pepper, and various sauces and seasonings in bowls on a marble countertop.

Ingredients:

For the Chicken:

  • 1 lb chicken breast or thighs, cubed
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp oil (for pan)

For the Veggies:

  • 1 small head broccoli, cut into florets
  • 1 zucchini, sliced
  • 1 bell pepper (any color), sliced
  • 1 tbsp oil
  • ½ tsp salt
  • ¼ tsp pepper

For the Rice:

  • 2 cups cooked white rice (jasmine or basmati works well)

For the Bang Bang Sauce:

  • ½ cup mayo
  • 2–3 tbsp sweet chili sauce
  • 1–2 tsp sriracha
  • 1 tbsp honey
  • 1 tsp rice vinegar or lime juice
A bowl of white rice topped with chicken, broccoli, sliced green onions, and drizzled with red sauce.

Step-by-Step Guide

1. Cook the Rice

Prepare white rice according to package instructions if you haven’t already.

2. Sauté the Chicken

Toss cubed chicken with garlic powder, paprika, salt, and pepper.

  • A frying pan filled with raw, diced chicken pieces sits on a marble countertop next to a wooden spatula.
  • A frying pan with raw diced chicken and a small bowl containing various spices, including paprika, garlic powder, black pepper, and salt, on a marble surface.
  • A frying pan with raw, diced chicken breast pieces topped with red and white spices, placed on a marble countertop beside a wooden spatula.

Heat oil in a skillet over medium-high heat.

Add chicken and cook until browned and cooked through (6–8 minutes).

Set aside.

A frying pan filled with cooked, seasoned chicken pieces sits on a white marble surface.

3. Cook the Veggies

In the same or a separate pan, heat oil over medium heat.

Add broccoli first (it takes longest), stir-fry for 2–3 minutes.

  • A frying pan with fresh broccoli florets on a marble countertop.
  • A frying pan with chopped broccoli florets on a marble countertop.

Add zucchini and bell pepper, cook another 4–5 minutes until all veggies are tender-crisp.

  • A white bowl of sliced yellow bell peppers is being added to a pan of chopped broccoli on a marble countertop.
  • A skillet with broccoli and sliced orange bell peppers, with a bowl of sliced zucchini being poured in, on a marble surface.

Season lightly with salt and pepper.

  • A frying pan with sliced zucchini, yellow bell pepper, broccoli, and a bowl of salt and pepper being added, on a marble countertop.
  • A frying pan on a marble surface contains sliced zucchini, yellow bell pepper strips, and broccoli, seasoned with salt and pepper.
  • A frying pan filled with sautéed yellow bell peppers, broccoli florets, and sliced zucchini on a marble countertop.

4. Make the Bang Bang Sauce

In a bowl, whisk together mayo, sweet chili sauce, sriracha, honey (if using), and vinegar/lime juice until smooth.

  • A white bowl filled with creamy mayonnaise sits on a marble surface next to a metal spoon.
  • A small glass bowl of sweet chili sauce is held above a white bowl of mayonnaise on a marble surface with a spoon beside the bowls.
  • A bowl of mayonnaise with sweet chili sauce being poured on top, set on a white marble surface with a spoon beside the bowl.
  • A glass bowl of honey is being poured into a white bowl containing mayonnaise and sweet chili sauce on a marble surface.
  • A glass bowl containing mayonnaise, honey, and a red sauce mixture, with a glass of water and a spoon beside it on a white marble surface.
  • A white bowl containing mayonnaise, sweet chili sauce, and honey, placed on a marble surface next to a metal spoon.
  • A white bowl filled with creamy orange soup or sauce sits on a marble surface next to a spoon.

5. Assemble the Bowls

In each bowl, start with a bed of rice.

Top with chicken and veggies.

Drizzle generously with bang bang sauce, or serve it on the side.

A bowl of rice topped with grilled chicken, broccoli, and vegetables, drizzled with red sauce, with other bowls of food and utensils on a white surface.
A bowl of white rice topped with vegetables, tofu, and red sauce, with a fork lifting a bite-sized portion above the bowl.

FAQ:

Q: Can I use cauliflower rice instead of white rice?

A: Yes!

For a lower-carb option, cauliflower rice works well and pairs nicely with the bang bang sauce.

Q: Is this dish spicy?

A: The sriracha adds heat, but you can reduce or omit it if you prefer a milder version.

Q: Can I make it ahead of time?

A: Yes, this stores well in the fridge for 3–4 days.

Keep the sauce separate for best texture.

Q: Can I use frozen vegetables?

A: Absolutely.

Just stir-fry them straight from frozen, adding a couple of extra minutes to the cook time.

Bang Bang Chicken Bowl

Bang Bang Chicken Bowl

Print Recipe
A bowl of rice topped with sliced chicken, colorful vegetables, and drizzled with red sauce, next to a glass bowl of chopped green onions and two forks on a marble surface.
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes

Ingredients

For the Chicken:

  • 1 lb chicken breast or thighs cubed
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp oil for pan

For the Veggies:

  • 1 small head broccoli cut into florets
  • 1 zucchini sliced
  • 1 bell pepper any color, sliced
  • 1 tbsp oil
  • ½ tsp salt
  • ¼ tsp pepper

For the Rice:

  • 2 cups cooked white rice jasmine or basmati works well

For the Bang Bang Sauce:

  • ½ cup mayo
  • 2-3 tbsp sweet chili sauce
  • 1–2 tsp sriracha
  • 1 tbsp honey
  • 1 tsp rice vinegar or lime juice

Instructions

Cook the Rice

  • Prepare white rice according to package instructions if you haven’t already.

Sauté the Chicken

  • Toss cubed chicken with garlic powder, paprika, salt, and pepper.
  • Heat oil in a skillet over medium-high heat. Add chicken and cook until browned and cooked through (6–8 minutes). Set aside.

Cook the Veggies

  • In the same or a separate pan, heat oil over medium heat.
  • Add broccoli first (it takes longest), stir-fry for 2–3 minutes.
  • Add zucchini and bell pepper, cook another 4–5 minutes until all veggies are tender-crisp.
  • Season lightly with salt and pepper.

Make the Bang Bang Sauce

  • In a bowl, whisk together mayo, sweet chili sauce, sriracha, honey (if using), and vinegar/lime juice until smooth.

Assemble the Bowls

  • In each bowl, start with a bed of rice.
  • Top with chicken and veggies.
  • Drizzle generously with bang bang sauce, or serve it on the side.

Notes

Q: Can I use cauliflower rice instead of white rice?

A: Yes! For a lower-carb option, cauliflower rice works well and pairs nicely with the bang bang sauce.

Q: Is this dish spicy?

A: The sriracha adds heat, but you can reduce or omit it if you prefer a milder version.

Q: Can I make it ahead of time?

A: Yes, this stores well in the fridge for 3–4 days. Keep the sauce separate for best texture.

Q: Can I use frozen vegetables?

A: Absolutely. Just stir-fry them straight from frozen, adding a couple of extra minutes to the cook time.
Servings: 4 servings
Calories: 530kcal
A bowl of white rice topped with chicken, vegetables, green onions, and drizzled with orange sauce and sriracha, with a spoon in the bowl.

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