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Bang Bang Chicken Bowl

Juicy bite-sized chicken and crisp sauteed vegetables coated in a creamy spicy bang bang sauce, served over fluffy rice and topped with green onions and sesame seeds.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts Cut into bite-sized pieces
  • 2 cups cooked rice White or brown
  • 1 cup broccoli florets
  • 1 red bell pepper Sliced
  • 1 carrot Julienned
  • 3 green onions Chopped, for garnish
  • 0.5 cup mayonnaise Full-fat preferred
  • 2 tbsp sweet chili sauce
  • 1 tbsp Sriracha sauce Adjust to taste
  • 1 tbsp soy sauce
  • Salt and pepper To taste
  • 2 tbsp oil For cooking
  • Sesame seeds For garnish, toasted preferred

Equipment

  • Large skillet
  • Small mixing bowl
  • Whisk
  • Cutting board and knife
  • Rice cooker or saucepan

Method
 

  1. Cut chicken breasts into bite-sized pieces and season with salt and pepper on all sides.
  2. Heat 2 tablespoons of oil in a large skillet over medium heat. Add chicken in a single layer and cook for 5 to 7 minutes, turning occasionally, until golden brown and fully cooked through. Remove and set aside.
  3. In the same skillet, add broccoli florets, sliced red bell pepper, and julienned carrot. Saute for 3 to 5 minutes until tender but still slightly crisp.
  4. In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and soy sauce until smooth. Adjust Sriracha to taste.
  5. Return cooked chicken to the skillet with the vegetables. Pour bang bang sauce over everything and toss to coat evenly. Heat for 1 to 2 minutes until warmed through.
  6. Divide cooked rice between serving bowls. Spoon the bang bang chicken and vegetable mixture over the rice. Top with chopped green onions and sesame seeds. Serve immediately.

Notes

Store sauce separately for up to 5 days in the fridge. Chicken thighs can be used instead of breasts for a juicier result. Reduce Sriracha to 1 teaspoon for a milder version. Best served fresh but leftovers reheat well in a skillet.