Bang Bang Chicken Bowl: A Flavor Explosion for Beginner Cooks

I whipped up a vibrant Bang Bang Chicken Bowl—tender, bite-sized chicken coated in a sweet-spicy creamy sauce, nestled over fluffy rice and crunchy vegetables like cabbage, cucumber, and carrots, finished with avocado, cilantro, and sesame seeds.

Why I’ll Love This Recipe

I adore how this dish brings together juicy chicken, crisp fresh veggies, and bold sauce—all in under 30 minutes. It’s versatile, customizable, and perfect for meal prep. The creamy yet fiery Bang Bang sauce is the star—it’s sweet, spicy, and utterly addictive.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb boneless, skinless chicken breast, cut into 1‑inch cubes

• 1 cup cooked white rice (or brown/jasmine)

• 1 cup mixed fresh veggies (e.g., shredded cabbage, carrots, sliced cucumber)

• 1 tsp garlic powder

• Salt & pepper to taste

• 2 Tbsp olive oil for cooking

• Bang Bang Sauce:

  • 1 Tbsp mayonnaise

  • 2 Tbsp sweet chili sauce

  • 1 tsp honey or lime juice

  • 1 tsp Sriracha (adjust to heat preference)

• Optional toppings: avocado slices, cilantro, sesame seeds

directions

1. Prep chicken: I season the cubes with garlic powder, salt, and pepper.

2. Cook chicken: I heat oil in a skillet over medium-high heat, add the chicken, and cook until golden and done (about 8–12 minutes), turning occasionally.

3. Whisk sauce: I mix mayonnaise, sweet chili sauce, honey or lime juice, and Sriracha in a bowl.

4. Coat chicken: I toss the hot chicken with half the Bang Bang sauce until evenly coated.

5. Assemble bowls: In each bowl, I layer rice, veggies, and the coated chicken. I drizzle the remaining sauce on top and finish with avocado, cilantro, and sesame seeds.

Servings and timing

Makes 4 servings.

• Prep: about 10 minutes

• Cook: about 15–20 minutes

• Total: about 25–30 minutes

Variations

• I swap chicken for cubed tofu, shrimp, or salmon when I want a change.

• Sometimes I use brown rice, quinoa, or cauliflower rice instead.

• I like adding extras like snap peas, bell peppers, or crispy noodles.

• For a lighter version, I serve everything over mixed greens instead of rice.

storage/reheating

I keep the rice, chicken, and sauce in separate airtight containers in the fridge. Rice and chicken stay fresh for 3–4 days, and the sauce lasts about 5 days.
To reheat, I microwave the rice and chicken until warm, then assemble the bowl. I also enjoy it cold with crunchy veggies for a refreshing twist.

FAQs

How spicy is the Bang Bang sauce?

I find it mildly spicy with a little kick. I reduce the Sriracha if I want it milder or add more for extra heat.

Can I use chicken thighs instead of breast?

Yes, I sometimes use thighs for a juicier option. I just make sure they’re cooked thoroughly.

Can I make this gluten-free?

Absolutely. I choose gluten-free sweet chili sauce and check all other ingredients to keep it gluten-free.

What can I prep in advance?

I often make the rice and sauce ahead of time. I also cook the chicken early and store everything separately for easy assembly later.

Can I freeze this dish?

Yes, I freeze the cooked chicken and rice in separate containers. When I need a quick meal, I thaw them overnight and reheat before assembling.

Conclusion

I love this Bang Bang Chicken Bowl because it’s flavorful, speedy, and adaptable. Whether I’m craving heat, freshness, crunch, or comfort, this recipe delivers. It’s a tasty, balanced option for busy nights or meal prep sessions. I hope it becomes a favorite in your kitchen, too!