Description
This Bang Bang Chicken Bowl is a flavorful and easy-to-make dish featuring tender, pan-cooked chicken tossed in a creamy, spicy, and tangy Bang Bang sauce. Served over a bed of fluffy rice and garnished with fresh cilantro, it’s a quick meal perfect for lunch or dinner with balanced spicy and sweet notes.
Ingredients
Scale
Chicken and Rice
- 1 lb chicken breast, cubed
- 1 tablespoon olive oil
- 1 cup cooked rice
Bang Bang Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Garnish
- Fresh cilantro, for garnish
Instructions
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Add the cubed chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Make the Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha sauce, rice vinegar, soy sauce, garlic powder, salt, and pepper until fully combined and smooth.
- Coat the Chicken: Once the chicken is cooked, transfer it to the sauce bowl and toss until every piece is evenly coated with the creamy Bang Bang sauce.
- Serve: Spoon the cooked rice into bowls, top with the saucy chicken, and garnish with fresh cilantro for a bright, herbaceous finish. Serve immediately and enjoy!
Notes
- Adjust the amount of sriracha sauce to control the spiciness of the dish.
- For a lower-fat option, use light mayonnaise or substitute with Greek yogurt.
- Cook rice ahead of time or use leftover rice for convenience.
- Fresh cilantro adds a fresh herbal flavor; parsley can be used as a substitute.
- This recipe easily doubles for larger servings.
