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Bang Bang Chicken Bowl

A quick and satisfying weeknight dinner with tender chicken, crisp vegetables, and a creamy sweet-spicy bang bang sauce served over fluffy rice. Ready in 30 minutes.
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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
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into bite-sized pieces, patted dry
  • 2 cups cooked rice white or brown, jasmine preferred
  • 1 cup broccoli florets
  • 1 red bell pepper sliced thin
  • 1 carrot julienned
  • 3 green onions chopped, reserved for garnish
  • 0.5 cup mayonnaise full-fat recommended
  • 2 tbsp sweet chili sauce
  • 1 tbsp Sriracha sauce start with 1 tsp and adjust to taste
  • 1 tbsp soy sauce
  • salt and pepper to taste
  • 2 tbsp neutral oil avocado or vegetable oil
  • sesame seeds for garnish, toasted if preferred

Equipment

  • Large skillet
  • Small mixing bowl
  • Cutting board and knife
  • Serving bowls
  • Instant-read thermometer

Method
 

  1. Start your rice first so it is ready when the skillet is done. Cook 2 cups of rice according to package directions and keep warm, covered.
  2. Pat the chicken pieces dry with a paper towel and season generously with salt and pepper on all sides.
  3. Heat 2 tbsp of neutral oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and cook for 5 to 7 minutes, turning halfway, until golden brown and the internal temperature reaches 165 degrees F. Remove and set aside.
  4. While the chicken cooks, whisk together mayonnaise, sweet chili sauce, Sriracha, and soy sauce in a small bowl until smooth. Taste and adjust heat level as needed.
  5. In the same skillet over medium heat, add broccoli, red bell pepper, and carrot. Saute for 3 to 5 minutes, stirring occasionally, until tender but still slightly crisp.
  6. Return the chicken to the skillet with the vegetables. Reduce heat to low, pour the bang bang sauce over everything, and stir gently to coat evenly. Heat for about 1 minute until warmed through. Do not boil.
  7. Divide warm rice among four bowls. Spoon the chicken and vegetable mixture on top, then garnish with chopped green onions and sesame seeds. Serve immediately.

Notes

Store components separately in the fridge for up to 3 days. Reheat gently over low heat with a splash of water to preserve the sauce. The bang bang sauce can be made ahead and stored for up to one week. Reduce or omit Sriracha for a milder version.