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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