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Bold Bang Bang Chicken Bowl

Category: Satisfying Entrées for Any Occasion

Tuck into a bowlful of chicken breast and crisp veggies, all drenched in a creamy, spicy sauce with honey and sriracha giving a pop of flavor. Everything cozies up on hot rice—pick what you like best, white or brown or even cauliflower. Just chop things up, sear quickly, then toss everything in sauce to keep the texture. Crank up or dial down the heat as you like, and finish it off with sesame seeds or green onion for some pop. You’ll get plenty of crunch, taste, and the whole thing comes together in one pan—great when you’re in a rush.

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Dana
Updated on Sat, 21 Jun 2025 01:19:57 GMT
A bowl filled with rice, bright cooked broccoli, carrots, and more veggies. Pin
A bowl filled with rice, bright cooked broccoli, carrots, and more veggies. | chefsnaps.com

When the clock's ticking and dishes are piling up, this Bang Bang Chicken Bowl is my way to get bold flavors fast without dirtying half the kitchen. You get tender bites of chicken, crunchy fresh veggies, cozy rice, all mixed up with a creamy spicy sauce that gives you a real comfort kick.

The first time I threw this together, everyone wanted takeout and I had leftovers to use up. Now I make a big batch on Sundays for meal prep and never get tired of it.

Juicy Ingredients

  • Cooked rice: Pick any you like or use cauliflower rice to cut carbs, just rinse before you cook for fluffiness
  • Chicken breast: Boneless and skinless, it stays moist and loads up the protein
  • Olive oil: Adds a rich vibe when you brown the chicken, mild or slightly fruity is always good
  • Salt and black pepper: Don’t skimp! Fresh cracked is tastier than the canned kind
  • Mayonnaise: Your sauce gets its creamy punch from this, whole egg mayo is extra tangy
  • Lime juice: Brighten things up with fresh squeeze, bottled is fine in a pinch
  • Garlic powder: Adds extra flavor—if there’s no extra stuff in it, even better
  • Sriracha sauce: This is your go-to for the spicy kick, taste before you pour, and grab a new bottle for the best heat
  • Honey: Balances out the spice with a hit of sweet, real honey tastes the best
  • Assorted veggies: Toss in whatever’s crisp—bell peppers, broccoli, carrots—just make sure they’re fresh and firm

Easy Step-by-Step

Combine and Serve It:
Pull the hot skillet off the heat, pour the bang bang sauce over everything, and stir until every bite looks coated and glossy. Dish up over a bed of cooked rice and add a little extra sriracha or chopped green onions if you want it fiery right before digging in
Add Veggies:
Now toss your chopped veggies right in with the cooked chicken, stir, and let everything heat for just a few minutes till veggies start softening but still snap
Make the Sauce:
Whisk up mayo, sriracha, honey, garlic powder, and lime juice in a little bowl till totally smooth and creamy—try it, then tweak the honey or sriracha till it’s perfect for you
Brown Your Chicken:
Heat olive oil over medium-high in a big skillet and drop in the chicken cubes. Let them brown for 6 to 8 minutes, stirring here and there until golden and cooked through to 165°F inside
Prep and Season the Chicken:
Dice the chicken into small pieces and sprinkle salt and pepper so every side is coated and seasoned
Cook the Rice:
Kick things off by following the directions on your rice bag or box. Use stovetop or a rice cooker—just keep it somewhere cozy so it stays warm and light when it’s done
A loaded bowl filled with rice, vibrant veggies, and chicken pieces. Pin
A loaded bowl filled with rice, vibrant veggies, and chicken pieces. | chefsnaps.com

Prepping the sauce ahead gives it time to get even better—let all the flavors hang out together for more punch. The sriracha always reminds me of late nights making spicy mayo for sushi rolls with my sister back in our teens.

How To Store It

Pop leftovers into airtight containers and keep in the fridge for up to three days. If you can, keep your rice separate from the chicken-veggie part and only heat what you need so veggies don’t go soft. You can whip up the sauce ahead—just stash it chilled for up to a week and always give it a quick stir before using.

Swaps That Work

No chicken? No problem—shrimp or even tofu works just as well, just pat dry so they crisp up. Any crunchy veg like snap peas or zucchini are awesome here. Swap Greek yogurt for mayo to lighten the sauce and add tang.

A dish packed with rice, green broccoli, and golden chicken pieces. Pin
A dish packed with rice, green broccoli, and golden chicken pieces. | chefsnaps.com

Best Ways to Serve

You can eat this on its own or dress it up—top with cilantro or sesame seeds to make it pop. Squeeze some lime over or serve next to a crisp salad for extra freshness. Got leftovers? Wrap it up or throw it over some salad greens for a totally different lunch.

Fun Backstory

Bang Bang sauce is all about that creamy and spicy combo from both Asian and Western kitchens—great on almost anything. The original is a Sichuan classic with poached chicken and sesame chili sauce, but this shortcut version is now my favorite cheat for quick flavor every time I crave something bold.

Recipe FAQs

→ What kind of chicken works best here?

Chicken breast with no bones or skin gives you quick cooking and lean results. If you like juicier pieces, use chicken thighs instead.

→ Can I substitute the rice?

Absolutely. Use cauliflower, brown, or white rice that fits your diet. Just follow the directions on the package so it turns out right.

→ How do I control the spice level?

You can play with the sriracha amount. Add more for extra heat or go easy and throw in more honey if you want it milder.

→ How should the vegetables be cooked?

Give veggies just a quick toss in the pan so they stay colorful and crunchy. Leave them too long and they’ll lose that bite.

→ What toppings work well for extra flavor?

Try green onions sliced thin or a sprinkle of sesame seeds. They make it look great and taste even better.

Bang Bang Chicken Bowl

Juicy chicken pieces, veggies with plenty of crunch, and a creamy, lively bang bang sauce piled over hot rice—quick and satisfying.

Preparation Time
15 min
Cooking Time
15 min
Total Time
30 min
By: Dana

Category: Main Dishes

Difficulty: Easy

Cuisine: Fusion

Yield: 4 Servings (Four individual bowls)

Dietary Preferences: Gluten-Free, Dairy-Free

Ingredients

→ Chicken and Rice

01 450 g boneless chicken breast, no skin
02 250 g ready rice (any type you like: brown, white, or cauliflower)
03 30 ml olive oil
04 Fresh crack of black pepper, as much as you like
05 Salt, however much tastes right to you

→ Vegetables

06 120 g mixed veggies (think broccoli, bell pepper, carrots), chopped up

→ Bang Bang Sauce

07 120 ml mayonnaise
08 30 ml sriracha
09 15 ml honey
10 5 ml lime juice (just squeezed)
11 3 g garlic powder

Steps

Step 01

Take the pan off the stove. Smother chicken and veggies with that bang bang sauce. Mix it in so everything’s glossy. Dish it all onto steamy rice. Throw on a dash of extra sriracha or sliced green onion if you’re feeling fancy.

Step 02

Pop your chopped veggies into the skillet alongside the chicken. Let them cook for just a couple minutes. You want them a little soft but not mushy.

Step 03

Mix mayo, sriracha, honey, garlic powder, and lime juice in a bowl till super smooth. Taste it — add more honey or sriracha if you want more sweet or heat.

Step 04

Get olive oil hot in a large pan over medium-high heat. Drop in the chicken cubes and let them cook for about 6–8 minutes, stirring now and then, until they’re nice and brown and cooked through (inside should hit 74°C).

Step 05

Cut up the chicken breast into bite-sized pieces. Sprinkle over salt and black pepper so every chunk gets covered.

Step 06

Make some rice however you like—on the stove or with a rice cooker and follow the directions on the pack. Keep it warm afterward.

Notes

  1. Poke the chicken with a food thermometer to make sure it gets hot enough—74°C is what you want inside.
  2. Don’t let veggies cook too long—keep them kinda crisp so they’re still nutritious.
  3. Like it spicier? Pour in extra sriracha when making the sauce.
  4. Use cauliflower rice instead to keep things lighter on the carbs.
  5. Try some sesame seeds or fresh green onion slices on top for pop and flavor.

Required Tools

  • Large skillet
  • Mixing bowl
  • Sharp knife
  • Cutting board
  • Instant-read thermometer
  • Rice cooker or a saucepan with lid
  • Whisk or regular spoon

Allergen Information

Check every ingredient for potential allergens, and consult a healthcare professional if uncertain.
  • Has eggs (they’re in the mayo).

Nutritional Details (Per Serving)

These details are for reference purposes and don't replace professional medical advice.
  • Calories: 436
  • Fats: 17 g
  • Carbohydrates: 39 g
  • Protein: 32 g