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This Bang Bang Chicken Bowl is my secret weapon on crazy evenings when I want tasty food quick and don't want a mess. You get tender chicken, loads of crunchy veggies, hot rice, and a punchy creamy sauce that all comes together for a big bowl of cozy with some heat.
The first time I threw this together I wanted takeout but needed to get rid of leftovers. Now I make a big batch every week for easy lunches that never get old.
Tasty Ingredients
- Lime juice: a splash gives the sauce a zip—fresh is best but bottled does fine in a pinch
- Garlic powder: gives a deep flavor to your sauce—try to find one with no weird extras
- Honey: makes things a little sweet—use real honey for the best results
- Sriracha sauce: brings the heat—use more or less depending on how spicy you want your bowl
- Mayonnaise: turns the sauce super creamy—whole egg mayo adds extra tang
- Assorted veggies: pick whatever's fresh like carrots, peppers, or broccoli—look for bright colors and no mushy spots
- Salt and black pepper: lifts all the flavors—freshly ground gives a better pop
- Olive oil: you'll need this to sear the chicken—go for something mild with a bit of fruitiness
- Cooked rice: your foundation, pick white, brown or even cauliflower rice—just rinse it first for a fluffier texture
- Chicken breast: boneless, skinless, and easy to chop—stays juicy if not overcooked
Simple How-To
- Toss Everything Together:
- Move the skillet off the stove and pour the sauce all over your chicken and veggies. Mix real gently. Spread the chicken, veggies, and all that saucy goodness on top of your rice. Want it extra spicy or fresh? Try more sriracha or a sprinkle of green onion on top right before eating.
- Add the Veggies:
- Toss in your chopped veggies with the cooked chicken. Stir and cook two or three minutes; you want them to keep their crunch and color.
- Mix Up the Sauce:
- Grab a little bowl. Dump in mayo, sriracha, honey, garlic powder, and lime juice. Stir together until smooth and creamy—taste and tweak the honey or spice how you like it.
- Brown the Chicken:
- Heat oil in a big skillet over medium-high. Add chicken in one layer. Let it sit, then stir every couple minutes for about six to eight minutes till each piece is golden and fully cooked (should hit 165 degrees inside).
- Prep Chicken with Seasonings:
- Dice up your chicken breast. Sprinkle salt and pepper everywhere so flavor gets into every bite.
- Start with Rice:
- Make rice following the instructions on the package—stove top or rice cooker both work. Once it’s ready, cover and keep it somewhere warm.
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Sometimes, I whip up the sauce a day before because giving the flavors time to hang out just makes it better. Sriracha in here always takes me back to late nights making spicy sushi rolls with my sister when we were kids.
How to Keep It Fresh
Store this bowl in tight containers (think Tupperware) in your fridge for three days max. If you can, keep rice and chicken-veggie mix separate, then just heat what you need—that way, the veggies stay crisp. The sauce holds up in the fridge for a week—just give it a stir before you pour it on.
Switch It Up
Don’t have chicken handy? Shrimp or tofu work awesome—just make sure you dry them off so they get a nice sear. Mix up your veggies too; snap peas or zucchini are tasty here. For a tangy lift, swap in Greek yogurt for the mayo for a lighter sauce.
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Fun Ways to Serve
This bowl is awesome all by itself, but a handful of cilantro or some sesame seeds really make it shine. Fresh lime wedges or a simple salad on the side work great if you want a brighter meal. Leftovers? Wrap them up or throw them over greens for a super fast lunch.
Where It Comes From
Bang Bang sauce is this cool blend that mixes American and Asian ideas—super creamy, a bit spicy, goes on nearly anything. The OG version is from Sichuan food, usually with poached chicken and a sesame chili sauce, but I always use this easy chicken bowl for that same bold kick, minus the extra work.
Frequently Asked Questions
- → What kind of chicken works best here?
Go for boneless chicken breast if you want lean and fast cooking, but chicken thighs will work too and give you juicier pieces.
- → Can I substitute the rice?
Totally—try brown, white, or cauliflower rice! Just cook it like the box says to keep it fluffy.
- → How do I control the spice level?
If you love heat, splash in extra sriracha. Need it gentle? Use less or swap in more honey to sweeten things up.
- → How should the vegetables be cooked?
Just stir-fry quickly so the veggies keep their bright color and snap. If you cook them too long, they’ll go limp.
- → What toppings work well for extra flavor?
A shake of sesame seeds or some chopped green onion can level up your bowl with more flavor and a pop of color.