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Bang Bang Chicken Bowl with golden sauteed chicken, colorful mixed vegetables, and creamy Bang Bang sauce served over white rice in a bowl

Bang Bang Chicken Bowl

A quick and easy Bang Bang Chicken Bowl with tender sauteed chicken, crisp vegetables, and a creamy spicy-sweet Bang Bang sauce served over rice. Ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast cut into uniform 1-inch bite-sized pieces
  • 1 cup cooked rice white, brown, or cauliflower rice
  • 1 cup mixed vegetables broccoli florets, sliced bell peppers, sliced carrots
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1/2 cup mayonnaise full-fat for best creaminess
  • 2 tbsp sriracha adjust to taste
  • 1 tbsp honey
  • 1 tsp garlic powder
  • 1 tsp fresh lime juice freshly squeezed preferred

Equipment

  • Large skillet
  • Small mixing bowl
  • Meat thermometer
  • Rice cooker (optional)

Method
 

  1. Cook rice according to package directions and set aside covered to keep warm.
  2. Cut chicken breast into uniform 1-inch bite-sized pieces and season generously with salt and pepper on all sides.
  3. Heat olive oil in a large skillet over medium-high heat until the oil shimmers. Add chicken pieces in a single layer, cooking in batches if needed to avoid crowding. Saute for 6 to 8 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165 degrees F.
  4. While chicken cooks, whisk together mayonnaise, sriracha, honey, garlic powder, and lime juice in a small bowl until smooth. Taste and adjust sriracha for heat or honey for sweetness.
  5. Add mixed vegetables to the skillet with the cooked chicken and stir to combine. Cook for 2 to 3 minutes until vegetables are just tender with a slight crunch remaining.
  6. Remove skillet from heat completely. Pour Bang Bang sauce over the chicken and vegetables and stir to coat evenly. Serve immediately over rice and garnish with chopped green onions or extra sriracha if desired.

Notes

Always add the Bang Bang sauce off heat to prevent the mayonnaise from breaking. Store leftovers in an airtight container for up to 3 days. Reheat chicken and veggies first, then stir in sauce. Use cauliflower rice for a low-carb option. Cook chicken in batches if your skillet is smaller than 12 inches.